Creamy Rice Pudding

Rice pudding is another family favourite, its something we just can’t get enough of. Easy to make and lasts in the fridge for days. A great snack for kids which fills their tummies.


280g short grain rice

1.8L of milk

100g caster sugar

1 tsp vanilla bean paste


Rinse rice and then place in saucepan and cover with plenty of cold water, at least 2 cm above rice level. Bring to boil and cook for 5 minutes, the drain.

Bring the milk to boil and add the rice back into the pan, cover and simmer gently for 40 minutes. Stir gently every 10 minutes. The mixture will become creamy, test the rice is very soft. Ensure your rice doesn’t stick to the pan and burn.

Turn the heat off and add the vanilla paste and sugar and combine well. If you don’t want to use sugar you can use honey to sweeten your pudding. The vanilla paste and sugar will quickly dissolve in the pan. The pudding is now ready to serve.

Options to serve as is or with your favourite fresh fruit. Today we just ate it plain, very delicious. This recipe makes enough to have seconds the next day, if this is too much for you just divide all ingredients by half and cook for about 30 minutes.



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