I grew up eating Creamed Rice.
Any time we had rice for dinner, Mum would put the rice uncovered in the fridge for it to dry out a little, and we would have Creamed Rice the next day.
So cheap to make!
Arborio rice does make the best creamed rice version, but you can use any type of rice you like.
Creamed Rice
Course: DessertsCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
40
minutesCalories
90
kcalTotal time
50
minutesComforting rice pudding cooked slowly with milk and sugar. Creamy, nostalgic, and perfect served warm with cinnamon or fruit.
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Ingredients
0.5 cup Arborio rice
1.5 tbsp Vanilla extract
2 tbsp Sugar
.5 cup Water
1 Milk (1000 millilitres)
Directions
- In a saucepan bring the water and rice to the boil.
- Carefully add the milk, vanilla and sugar and simmer on low for approximately 30 minutes, stirring every few minutes to stop the rice from sticking to the bottom.
- When the mixture has thickened and the rice is cooked well, take it off the heat and let it cool.
- Serve cold or warm with a light sprinkle of cinnamon.
- Recipe Hints and Tips:
- Creamed Rice is not suitable to freeze.
Responses to “Creamed Rice”
I made this today in the microwave. I just put all the ingredients into my rice cooker and gave it a good stir. It took around 24 minutes, in 4-6 minute intervals, to stir & clean up the mess. My rice cooker wasn’t big enough, so it kept on overflowing. So next time I will use a bigger microwave safe container. But it turned out perfectly. I did cook mine until most of the liquid was soaked up because that how I like mine. Every time I cook milk on the stove like this I burn it, so using the microwave if perfect. I don’t even mind the clean up, because it’s so yummy!
When do you add the vanilla? i am assuming with the milk and sugar, is that right?
Yes Sharron! That’s right!