White Sugar
The uniform size of the...
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Desserts
Rice Pudding
10 mins
2 hours
Easy
4
Rice pudding is so satisfying to eat. Make a batch for the family and spoil them!
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- Ingredients
- Method
Ingredients
- 5 tablespoons short-grain rice
- 3 tablespoons Chelsea White Sugar
- 3 cups Meadow Fresh Original Milk
- ½ teaspoon vanilla essence
- 1 teaspoon butter
- freshly grated nutmeg (optional)
Chelsea Products in Recipe
Reviews
47
What did you think of this recipe?
Bronwyn
I use this recipe all the time except I cook in a slow cooker. It takes ages and I do mean at least 4 or 5 hours but I can walk away and forget it. Its always great.
5
Leah
Hi, can you post the carbs for the recipe as would be helpful to know for people managing diabetes. Recipe works well, nice and easy.
4
DIANE&BILL
Great and simple to follow directions. We love the rice mixed with some peaches worth the wait 2 hrs.
5
Jan
Rice pudding is amazing with a spoonful of ice cream dropped on top just as you are about to eat it!
5
Nikita
I use coconut milk instead of normal milk, and add half a teaspoon of cinnamon. We serve it with tinned pineapple and it's delicious.
4
Unknown
Easy to make and turns out really creamy
4
Anne Lee
Memories of childhood, fabulous. Will be making this again and again.
5
Method
Preheat the oven to 150ºC.
Place the rice and Chelsea White Sugar in a 4-6 cup ovenproof dish. Add the Meadow Fresh Original Milk and vanilla and mix well. Add the knob of Tararua Butter. Sprinkle a little nutmeg on top of the pudding and bake uncovered for about 2 hours, stirring several times during cooking.
A golden brown skin will form on top as the pudding cooks. Stir this into the pudding every now and then, or remove it, depending on your taste.
When the rice is soft and the liquid is creamy, remove from the oven. Leave to stand for 15-30 minutes while it cools and thickens further.
Tip: Set the oven timer at intervals to remind you to stir during cooking.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
47
What did you think of this recipe?
Bronwyn
I use this recipe all the time except I cook in a slow cooker. It takes ages and I do mean at least 4 or 5 hours but I can walk away and forget it. Its always great.
5
Leah
Hi, can you post the carbs for the recipe as would be helpful to know for people managing diabetes. Recipe works well, nice and easy.
4
DIANE&BILL
Great and simple to follow directions. We love the rice mixed with some peaches worth the wait 2 hrs.
5
Jan
Rice pudding is amazing with a spoonful of ice cream dropped on top just as you are about to eat it!
5
Nikita
I use coconut milk instead of normal milk, and add half a teaspoon of cinnamon. We serve it with tinned pineapple and it's delicious.
4
Unknown
Easy to make and turns out really creamy
4
Anne Lee
Memories of childhood, fabulous. Will be making this again and again.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- ½ cup cocoa powder
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- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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