Creamy Rice Pudding

There is nothing quite like a pudding to end a meal. An old favourite, our Creamy Rice Pudding is a simply delicious recipe with only five ingredients.

Serves: Three

Time: 45 minutes


  • 1/2 litre full cream milk
  • 1/4 cupbrown sugar
  • 1/2 fresh vanilla bean
  • 3/8 cup short-grain white rice
  • sprinkle cinnamon, to serve (optional)


Combine the milk and sugar in a pot. With a knife, split the vanilla bean lengthwise, and use the dull side of the blade to scrape the seeds. Add the seeds and the pod to the milk. Cover and bring to a simmer over medium heat, stirring regularly.

When the milk begins to simmer, mix in the rice. Partially cover and lower the heat to medium-low. Cook for 30–45 minutes, stirring from time to time until it thickens to your liking. Let cool for a few minutes then remove the vanilla pod. Serve warm with a sprinkling of cinnamon if desired, or transfer to a container and refrigerate to serve at room temperature or chilled.