Creamed Rice


April 16, 2016

Creamed Rice 5 0 5 2
  • Prep: 5 mins
  • Cook: 2 hrs
  • 5 mins

    2 hrs

    2 hrs 5 mins


2 cups long rain rice

10 cups full cream milk

1 tin condensed milk

3 tpns brown sugar

Cinnamon - generous sprinkle

Nutmeg - a few pinches

200 ml thickened cream

- extra milk to get to your desired consistency


1Combine ingredients (except cream) and cook on high for 2 hours.

210 minutes before serving add the cream and combine.

3Cook on low for further 10 mins.

4Add additional milk if desired.


1When I made this I initially only put in 2 cups rice, 8 cups milk, 1 tin condensed milk, 1 tbsp brown sugar.

2As the rice got close to being ready I wanted a much creamier texture and sweetness so I added the 2 extra cups of milk, 200ml cream and 2 tbsp of brown sugar.

3I then stirred to remix leaving on low for a short while longer.

4Today I made this creamy rice.... This is definitely not for those watching their weight.....AT ALL (or sugar intake for that matter).

5What resulted though was a beautifully sweet and creamy dessert.

Submitted by Sharon King


3 Reviews


December 31, 2016

Help I only did the 9 cups of milk like above and have cooked it for 2hrs on high and the rice is not cooked at all and it’s very watery. Any suggestions?

Helen Hirst

April 29, 2016

I followed the recipe, but took out about a cup of milk after 2hrs as it wasn’t thickening.. Left it on for 3 hrs before adding cream, then turned to low for 10 mins. Served about 8-10 depending on serve size.

Helen Hirst

April 29, 2016

This is so yummy, but l did turn it to low at first. Found it needs a little less milk, so l took some out back to 9 cups, and it thickened well. Added cream, and turned to low.

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