Rice Pudding Recipe NZ | Edmonds Cooking

Ingredients

5 Tbsp short grain rice
2 Tbsp Chelsea white sugar
3 cups Meadow Fresh full-cream milk
2–3 drops of vanilla essence
1 Tbsp butter
¼ tsp ground nutmeg

Varitation

Sago Pudding: Replace the rice with 3 Tbsp of sago.

Method

Preheat the oven to 150˚C. Grease a 4-cup ovenproof dish.
Put the rice and sugar in the dish and add the milk and vanilla. Mix well and leave to soak for 30 minutes.
Add the butter in small pieces and sprinkle over the nutmeg.
Bake for 2–3 hours, stirring two to three times in the first hour.

Additional Tip: For best results, cover your rice pudding with foil while baking. This helps the rice cook evenly and keeps the top from drying out. If you’d like a light golden finish, remove the foil for the last 15–20 minutes of baking.

Add your review

Divvy

does the pudding need to be covered whilst baking ? EDMONDS: Yes - it’s best to cover the rice pudding with foil while baking, especially for the first part of cooking. This helps the rice cook evenly and stops the top from drying out. You can remove the foil near the end if you’d like a light golden finish on top.

Janeypoos

The best rice pudding out ever

Overcooked it a bit. It caramelized! So yum

Joy Carter

Just love this recipe

Linda

Just like mum used to make

Anne

Best ever rice pud.

Mily

Soooooooooo! Good

Rachel

Lovely receipe. I don't need the full 3 hours to cook. I substitute one cup of milk for cream and it goes down a treat.

Julie

Easy recipe & delicious.

Helen Hadland

With a 1/4 tsp salt brings out the flavour.

Rice Pudding

Varitation

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