Creamy Rice Pudding

Creamy Rice Pudding is one of my favourite desserts. This recipe is an ‘all-in-one’ recipe whereby you throw all the ingredients together and let the oven do the cooking.

I experimented with some ingredients for alternatives. I’ve tested the lite coconut milk versus lite coconut cream —  coconut cream makes for a creamier pudding. With honey versus raw sugar — both work well. However, an extra squeeze of honey stirs-in easily for the sweet-tooth at serving stage. Also I’ve given two options for cooking with a ‘preheated’ oven versus ‘non-preheated’ oven.

Arborio vs Red Rice (Superfood)

I decided to play around with arborio versus red rice (superfood). I found two distinct flavours. Arborio was creamier in taste and smoother in texture. The red rice was nutty in flavour and didn’t absorb the milk and coconut cream. It required a very different cooking method. I still enjoyed both for different reasons. But the arborio wins hands down for decadence and dessert deliciousness. And it makes it easier to go back for seconds.IMG_5662When cooking, it’s important to use the low oven temperature of 160°C because it reduces burning the top of your dessert. Also, when it’s stirred during the cooking stage the light top crust blends in well.


Above is the arborio rice and below is stirring in the honey before cooking.


Creamy Rice Pudding 


  • 3/4 cup  uncooked rice (arborio)
  • 400ml Lite coconut milk (or lite coconut cream)
  • 600ml milk
  • 1 tblspn raw sugar  (or 2 tblspn honey)
  • 1 tspn vanilla extract
  • cinnamon sugar or nutmeg
  • mixed nuts, favourite nuts or seeds (optional)


  1. Non-preheat or preheat convection oven or oven to 160°C.
  2. Combine all ingredients in 2L ovenproof dish and stir – no lid during cooking.
  3. Two choice bake. Either bake in ‘preheated’ Convection oven for 1hr. Then allow an extra 20-30min in oven heat while it finishes setting to cool temperature.
  4. Or Bake 1hr in non-preheated Convection oven 160°C.
  5. Stir. Cook further 30mins in oven still on 160°C.
  6. When cooked, remove from oven and stir again.
  7. Sprinkle with cinnamon sugar or nutmeg
  8. Serve warm or cold.


Sprinkle with nuts, seeds, berries, fruit etc.,




It’s a no fuss recipe with only two stirs and some spooning into your bowl when prepping your dessert. If you enjoy the hint of nutmeg or cinnamon sugar, simply add an extra shake or two. Also have fun with your favourite toppings eg., nuts, seeds, berries etc.,

5 thoughts on “Creamy Rice Pudding

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