Chelsea

celebrating 130 years 1884-2014

Rice Pudding

By Chelsea Sugar
Rice Pudding
4 servings
  • 19 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 2 hrs
  • Serves
    4
Ingredients

    5 tablespoons short-grain rice
    3 tablespoons Chelsea White Sugar
    3 cups Meadow Fresh Original Milk
    1/2 teaspoon vanilla essence
    1 teaspoon Tararua Butter
    freshly grated nutmeg (optional)

Method

    Preheat the oven to 150ºC. Place the rice and Chelsea White Sugar in a 4-6 cup ovenproof dish. Add the Meadow Fresh Original Milk and vanilla and mix well. Add the knob of Tararua Butter. Sprinkle a little nutmeg on top of the pudding and bake uncovered for about 2 hours, stirring several times during cooking. A golden brown skin will form on top as the pudding cooks. Stir this into the pudding every now and then, or remove it, depending on your taste. When the rice is soft and the liquid is creamy, remove from the oven. Leave to stand for 15-30 minutes while it cools and thickens further.
    Tip: Set the oven timer at intervals to remind you to stir during cooking.

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Reviews

Average Rating
4.519
(19 reviews)


Will it be nice with soy milk? Thanks.
Chelsea Sugar:
This recipe has not been tested with soy milk, however, you should be able to substitute the cows milk for alternative milks successfully.

Great and simple to follow directions. We love the rice mixed with some peaches worth the wait 2 hrs.

Just like my mama made. I only use 2x cups of milk and add 1x can of evapourated milk for e richer, creamier pudding. My children love it like this.. and argues as to whose turn it is to scarpe the dish. Thank you Chelsea

These Chelsea receipe remind me of my Nanny's amazing puddings.

Just a word of warning, in the event that you realise too late that you can't use your oven because your partner was making Yorkshire puds and spilt some oil inside the oven and now it's a bit smoky, just put the already-combined rice mixture in the fridge and try again tomorrow when oven is cleaned. Don't attempt to steam this over a pot on the stove. It won't work. It will be curdled with a tinge of smoke.

I use this recipe all the time except I cook in a slow cooker. It takes ages and I do mean at least 4 or 5 hours but I can walk away and forget it. Its always great.

Would this work with almond milk?
CHELSEA: Definitely. Sounds delicious!

All reviews are fabricated. Recipe was incorrect. Even adding coconut didn’t help. Cooking at 150 c for two hours is a fire risk, result resembled mars (the planet), baron, moisture-less sludge with an brown tinge. Not creamy, very disappointing. :(
CHELSEA: sorry to hear your experience wasn't great. We pinky promise that all the reviews are legitimate.

Growing up I never liked rice pudding, but since using this recipe and making it myself, love it! Works every time. Thanks.

I adore rice pudding :-)..this is brilliant.

This turned out to be just the way mum made it back in the '60's. Thank you for a lovely taste memory.

Easy and delicious served with a dollop of vanilla ice cream.

Exactly like my mum used to make..love it, and so easy

I think its really cool and it kinda looks yum so thanks.

this recipe is great and easy to make love this rice pudding so good

Easy recipe, extremely quick to make, family loved it, just like Grandma made!!

This is such a great recipe to make for your family! Its creamy and delicious + easy to make! When I make rice pudding, I just use normal rice, it might not be as creamy but I prefer it better!

This recipe was very easy to follow and turns out delicious. I added some nutmeg and used honey instead of sugar.

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Easy to make and turns out really creamy

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