August 2, 2008

Creamed Rice

Sorry, no photo this time (I forgot to take one). Made this yummy creamed rice the other day, first time making it instead of buying it (not that I buy it much). Turned out well. I think the trick is keep it on a low heat. This would be tasty with fresh berries or banana slices.

1 litre milk
1/3 cup caster sugar
1 tsp vanilla extract
1/2 cup uncooked medium or short grain rice

  1. Combine milk, sugar and extract in a large saucepan.
  2. Bring to the boil and gradually add rice to milk mixture.
  3. Reduce heat, and simmer, covered, stirring occasionally for about 50 minutes or until rice is tender and milk is almost absorbed.
  4. Serve warm or cold.


Sumara said...

Ooh good idea, thanks Hayley. This would make a good dessert for the kids without filling them up with sugar and preservatives. Definitely going on our menu.

HayleyB said...

Thanks, I find it's also good to put in those Tupperware snack cups as part of school/work lunches or morning/afternoon teas. Add some fruit to make it more healthy!