This creamy stovetop rice pudding can be served hot or cold. It thickens on cooling, so stir in a little extra milk if serving cold. We served our pudding warm with rhubarb. Whipped cream, ice cream or stewed fruit would also be delicious accompaniments.
For accuracy, use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).
Preparation time: about 10 minutes (excludes cooking time)
Serves 2.
125ml (1/2 cup) water
60g (1/4 cup) medium grain rice
Scant pinch salt
62ml (1/4 cup) cream (35 percent fat)
188ml (3/4 cup) milk
28g (1 1/2 tablespoons) sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence), optional
Bring water to the boil in a small saucepan, add rice and stir to combine. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.
Stir in salt, cream, milk and sugar. Simmer uncovered for about 30 minutes, stirring occasionally. © exclusivelyfood.com.au
When mixture has thickened and rice is tender, stir in vanilla.
Serve immediately or refrigerate until required. © www.exclusivelyfood.com.au
What a lovely recipe this is - much better than some I have tried. A very tasty pudding and simple too!!!
ReplyDeleteThat's a heck of a good recipe! brilliant!!!
ReplyDeleteThanks for this great recipe. It got a big thumbs up from the family. Simple but delicious and great on a cold wintery night like tonight.
ReplyDeleteThis is great for my toddler, much easier than the recipe I already had. Thanks heaps
ReplyDeleteThis is absolutely divine on a cold night. I wish I'd made more....
ReplyDeleteGreat recipe
ReplyDeleteAhh Elise, what would of my fat food craving due in a week pregnent
ReplyDeletewife done with out this amazing yummy recipe . thankyou so much now we just gotta make by the drum full.
regards Paul.
Yummo. This recipe is excellent. It is inexpensive, so easy to make and does not stick to the bottom of the saucepan like my old recipe! Next time I'm going to crush up some meringues, top with the rice and put berry sauce on top. Mmmmmm Crunchy, creamy and sweeeeeet.
ReplyDeleteFabulous! Too easy.
ReplyDeleteAnother great recipe of yours! :)
ReplyDeleteI quadrupled the ingredients to make a larger amount, and it turned out really nicely; creamy and sweet.
(I did choose to use half the amount of vanilla essence though).
Just made this and it was fantastic. Big hit with the family!
ReplyDeleteI've used this recipe before and it's great. I tend to double the recipe so that there are leftovers we can have cold the next day. Sometimes I substitute the cream for coconut cream/milk. Adds a different flavour to it. Great served with fresh or canned fruit. Love it, and many of the other recipes on this blog.
ReplyDeleteT&t Watkins
Great Recipe
ReplyDeletegreat recipe! my whole family loved it, very quick and easy too! it made quite a small amount so I tripled it. highly recommended.
ReplyDeleteHi! I like using this recipe because it doesn't take that long to make. Tastes good too. Just wondering if there is a substitute for the cream. Or more milk would be ok? My sister can't take the cream! Any help appreciated. Thanks! P
ReplyDeleteThis was delicious!! Impossible to stuff up too =) No more Le Rice for me!
ReplyDeleteHi, just wondering if it would be okay to use light coconut milk instead of normal milk??
ReplyDeleteA really yummy recipe - thank you! Next time I make it I will probably use light cream...as it really does thicken a lot on cooling, so I'm thinking light cream will still add enough fat to thicken it up just nicely. Definitely double the recipe so you can have some the next day too!
ReplyDeleteAbsolutely divine! So easy to make. My husband requested I make rice pudding as he had great childhood memories of his mother making it in Winter. So straight to Exclusively Food I came. I whipped it up tonight, and he was very impressed - even went as far as saying it was better than he remembered. I quadrippled the recipe and it still turned out. Now we have dessert for tomorrow night too! I just cooked out the milk mixture for a little longer. Thanks Exclusively Food, you've done it again!
ReplyDeleteTastes as good, if not better, than the rice pudding I fondly remember from my childhood. I'll be adding this recipe to my permanent repertoire. Seriously good.
ReplyDelete