Creamed Rice
A classic comfort food, creamed rice has been loved for generations.
Servings: 4 servings
Calories: 285kcal
Equipment
- casserole dish (3 to 4 litre capacity)
Ingredients
- ½ cup short grain rice, uncooked and not rinsed (95 grams) (I use and prefer Arborio short grain rice)
- 2 tablespoons caster sugar (35 grams) (superfine sugar)
- 1 tablespoon butter, chopped into small cubes (20 grams)
- ¼ teaspoon ground nutmeg (plus a little extra to sprinkle on top when serving)
- 4 cups full cream milk (1 litre)
Instructions
- Pre-heat oven to 160 degrees celsius / 320 degrees fahrenheit (fan-forced).
- Grease the casserole dish with butter.
- Place rice, sugar, butter and nutmeg into the casserole dish and then pour over milk. Stir to combine.
- Place in oven and bake for 1 hour and 30 minutes, stirring gently every 15-30 minutes.
- Serve warm or cold, sprinkled with a little extra nutmeg if desired.
Notes
Storing: Should last a couple of days, covered, in the fridge.
Freezing: Not suitable for freezing.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
- Make sure you use short grain rice
- Don't rinse the rice
- Don't forget to stir every 15-30 minutes during the cooking process.
Nutrition
Calories: 285kcal | Carbohydrates: 37g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 116mg | Potassium: 386mg | Fiber: 1g | Sugar: 18g | Vitamin A: 483IU | Vitamin C: 0.003mg | Calcium: 302mg | Iron: 1mg