Creamed Rice

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5 from 2 votes

A classic comfort food, creamed rice has been loved for generations.

Prep Time5

Cook Time1 30

Total Time1 35

Course: Dessert

Cuisine: American, Australian, British, New Zealand

Servings: servings

Calories: 285kcal

Author: Libby Hakim

Equipment

casserole dish (3 to 4 litre capacity)

Ingredients

½ cup short grain rice, uncooked and not rinsed (95 grams) (I use and prefer Arborio short grain rice)
2 tablespoons caster sugar (35 grams) (superfine sugar)
1 tablespoon butter, chopped into small cubes (20 grams)
¼ teaspoon ground nutmeg (plus a little extra to sprinkle on top when serving)
4 cups full cream milk (1 litre)

Instructions

Pre-heat oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced).
Grease the casserole dish with butter.
Place rice, sugar, butter and nutmeg into the casserole dish and then pour over milk. Stir to combine.
Place in oven and bake for 1 hour and 30 minutes, stirring gently every 15-30 minutes.
Serve warm or cold, sprinkled with a little extra nutmeg if desired.

Notes

Storing: Should last a couple of days, covered, in the fridge.

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Make sure you use short grain rice
Don't rinse the rice
Don't forget to stir every 15-30 minutes during the cooking process.

Nutrition

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