Creamed Rice

This deliciously simple Creamed Rice is packed with pure contentment and infused with generations of love. It's a 5-ingredient recipe that's definitely a keeper!

Jump to:

• Another winning old-fashioned recipe
• Ingredients
• Variations and toppings
• How to make Creamed Rice
• Storage
• Top tips
• More rice recipes
• Creamed Rice

Another winning old-fashioned recipe

This recipe is another example of why it's really hard to beat those recipes that've been handed down and enjoyed for generations. It's such bliss to enjoy a spoonful of warm creamed rice straight from the oven on a cold winter night. And here are 4 other big reasons why you'll love this recipe:

• I've done the research and tested/re-tested – this recipe and the method are based on several old-fashioned recipes and my mum's hot tips (she used to make this dish regularly for a dear friend who was in her 90s and couldn't continue to make it herself but gave my mum very strict instructions on how it should be made)
• It's made with simple ingredients – provided you have the short grain rice and ground nutmeg in the cupboard, you're likely to have all the ingredients on hand (oh, and I have plenty of quick and easy recipes in the collection)
• It's so versatile – enjoy it warm or cold, as it is or with a variety of toppings (see below for some suggestions)
• It's perfect for most palates – it's such a widely appealing dish, and is especially good to serve to fussy kids or those who might be at a life stage where they struggle to eat or chew (pikelets, impossible pie and flummery are other recipes that fall into this category).

Ingredients

Yes, you need to use short grain rice rather than medium or long grain rice for this recipe. Short grain rice is a rounder, shorter shape and is more starchy – making it perfect for this creamy rice dish. I use Arborio Rice which is an Italian variety of short grain rice.

TIP: Do not rinse the rice before using it in this recipe. You want to ensure the starch, which makes the rice creamy, is not washed away.

And, yes, full cream milk works best here.

I've listed ground nutmeg here, but you could also use grated nutmeg.

Finally, the butter should be regular salted butter.

Variations and toppings

The traditional way to enjoy this creamed rice dessert is to serve warm with a little sprinkle of nutmeg. But there are so many ways you can change things up. Here are some ideas to get you started:

• Swap the spices: use cinnamon or cardamom instead of nutmeg
• Make it extra creamy: stir through a tablespoon or two of cream once it's cooked
• Top with peaches and cream (see pictured below left)
• Add a middle eastern influence: stir through some rosewater and top with crushed pistachios and a sprinkle of cardamom (see pictured below right)
• Add a burst of extra sweetness: stir through some sultanas as it's cooking
• Make it berry-licious: serve with chopped strawberries or raspberries.

How to make Creamed Rice

TIP: Keep in mind that this recipe takes only minutes of prep, but it does need an hour and a half to cook. You also will need to give it a gentle stir every 15-30 minutes as it cooks.

Start by pre-heating the oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced).

Next, grease a casserole dish (3–4 litre capacity) with butter.

Place the rice, sugar, butter and nutmeg into the prepared casserole dish (see image 1) and then pour over milk. Stir to combine (see image 2).

Place the in oven and bake for 1 hour and 30 minutes.

Stir the mixture gently every 15-30 minutes throughout the cooking process (see image 3). I leave the dish in the oven and use a wooden spoon to give it a quick stir. You'll notice that the mixture will start thickening as it cooks. It might also develop a "skin" on top and may brown slightly (see image 4)– that's fine. Just stir it into the mixture.

The creamed rice will still be a little sloppy when you take it from the oven. It should have a porridge-like consistency. Keep it in for an extra 10 minutes if it still looks very liquid-y.

Once cooked, give it a nice stir and leave it a minute or two to cool a little before serving. Scoop it into small bowls or dessert dishes and sprinkle with a little extra nutmeg.

You can also let it cool completely and place in the fridge if you're intending to serve it cold.

There are more serving ideas above under the heading Variations and toppings.

Storage

Store, covered, in the fridge for a couple of days at most.

I do not recommend freezing creamed rice.

More rice recipes

Looking for other recipes that feature rice? Try these:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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