The perfect treat to curl up with on cold, rainy nights after dinner
Serves 6
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Give your rice a chance to shine as a soft, silky and creamy old-fashioned pudding with additions of nutmeg, vanilla, raisins and more.


  • 4 eggs
  • ⅓ cup (75 g) caster sugar
  • ½ tsp vanilla extract
  • 2 cups (500 ml) milk
  • 300 ml cream
  • ⅓ cup (50 g) raisins
  • 1½ cups cold cooked white medium-grain rice
  • 1 tsp ground cinnamon

Preheat oven to 180 C/160 C fan-forced. Grease 1.5 litre (6 cups) baking dish.


Whisk eggs, sugar and extract in medium bowl until combined. Whisk in milk and cream; stir in raisins and rice.


Pour mixture into dish. Place dish in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dish. Bake 30 mins, whisking lightly with fork under skin occasionally. Sprinkle with cinnamon; bake 20 mins. Serve warm or cold.

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