Wednesday 11 April 2018

Creamed Rice

This recipe is an oldie but a goodie.  I grew up with this recipe served hot in Winter and cold in Summer as a wholesome dessert.

1 cup of white rice - uncooked
1 litre of full cream milk
3/4 cup of sugar ( or to taste )
Water to cook the rice.

In a medium / large saucepan add the uncooked rice and a kettleful of boiled water.

Cook for approximately 10 minutes until tender.

Drain the water from the rice and return the rice to the saucepan.

Add the milk and sugar to the rice and stir.

Slowly bring the mixture to boiling point,  stirring very regularly to prevent it sticking to the bottom of the saucepan.

Once the rice reaches boiling point,  turn the heat down until it reaches a  gentle simmer.  Stir every 5 minutes.

Cook until the rice absorbs most of the milk which could be about 30 - 40 minutes.

Serve hot or cold with fruit,  on it's own or with a little bit of brown sugar or cinnamon on top.

1 comment:

  1. I used to have creamed rice as a child, but in those days it came out of a tin! I remember it being very sweet, I don't think I would like the tinned version these days, but I'm sure the home made version would be lovely.


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