| | Milk rice pudding
Milk rice pudding
Milk rice pudding 4.3-5 9
  • Calories: 1992 kj
  • Fat: 11g
  • Carbohydrates: 51g

How to Make:

  1. Place milk, vanilla, cinnamon, lemon rind and sugar in a large saucepan and bring to the boil over medium-high heat, stirring to prevent milk solids from catching on the bottom.
  2. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked and thickened slightly. The mixture will still be quite wet at this stage.
  3. Remove from heat, cool to room temperature, then refrigerate for 3 hours or until chilled. To serve, divide rice pudding among bowls then top with berries.
Time for preparing:
55 min.


  • 1.75 litres milk
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick
  • Finely grated rind of 1 lemon
  • 3/4 cup (165g) granulated sugar
  • 220g arborio rice (see notes)
  • 400g mixed fresh berries or frozen berries