Prep 2 mins
Cook 25 mins
I found this in a Take 5 ingredients book, it' so simple as it uses store-bought custard. Serve it with your favourite fruit for a quick & easy dessert.
- 1⁄2 cup short-grain rice
- 2 cups milk
- 500 ml prepared custard
- fruit, of your choice
- cream, to serve (optional)
- Combine rice & milk in a medium saucepan, bring to the boil then reduce heat to low and simmer for 15-20 minutes, stirring often, until milk is absorbed & rice is tender.
- Remove pan from heat and stir in custard. Transfer to a bowl, cool slightly, then refrigerate until chilled.
- Serve with fruit & cream.
This is a very good recipe for rice pudding. The ratio of milk and rice is perfect for a thick and creamy pudding and the addition of custard is a nice change to the usual. My sis, my mum and me really enjoyed this tasty treat on a cold winters day. YUM! :)
I used a little less custard and mine was of the thick kind, but other than that stuck to your recipe.
THANK YOU SO MUCH for sharing this wonderful recipe with us, Mandy!
Made and reviewed for Aussie/NZ Recipe Swap #48 January 2010.
I prepared this yesterday morning to have last night but it didn't eventuate but had tonight and was well enjoyed. I used doongara rice (diabetic friendly) and cooked the full 20 minutes (all milk absorbed) and it tasted cooked but once chilled it definately needed a little longer so will consider a 1/4 cup extra of milk (hi-lo) and cook an extra 5 minutes or as the DH said use a different rice. Served with fresh strawberries for 3 out of 4 and a dollop of cream. Thank you Mandy, made for Edition 5 - Make My Recipe - a game of tag.
I loved it, DD liked it when it was still warm and DS doesn't eat rice at all, not even in pudding. Easy to make, i used strawberries and left out the cream as we're not too fond of it. Actually it's rather nice to have that whole bowl of pudding just for myself for a change, lol. Made for the Tastebud Tickling Travellers for ZWT4