Creamy Rice Pudding

  • Creamy Rice Pudding
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Rated 5 out of 5 based on 1 votes


  • 1 cup medium grain rice
  • 1 x vanilla bean pod
  • 1 L full cream milk
  • 1 cup sugar
  • 2 Tbls corn flour


1- Cook the rice according to the packet instructions.
2- Split the bean pod lengthways and scrape vanilla seeds into the milk. Combine the sugar, corn flour, and milk on low heat for 5 minutes. Add the rice to the milk mixture and cook and bring to the boil.
3- Cook until thick and creamy.
4- Serve the pudding in separate bowl or mini martini glass. Refrigerate overnight and serve cold.

Note: you may add extra sugar if you like your rice pudding on the sweeter side.

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  • I make this for my family sometimes. I use glutinous rice and coconut cream and sago. It’s delicious!


    by Sarah Lewis on 01/07/2014, 12:34
    Sarah Lewis
    • Yes there are different ways of making it. I might try sago instead of rice next time as I have some in the pantry that I haven’t used for a while. I have made something similar to yours with mango on top of the sago pudding.


      by Ser Yem on 02/07/2014, 23:13
      Ser Yem
      • Mango? Yum! I will try that too next time when they’re in season. :)


        by Sarah Lewis on 03/07/2014, 13:37
        Sarah Lewis