Creamed Rice / Rice Puddings

One of the earliest recipes I remember making at home as a kid was creamed rice.  Since that time I have always made it the same way – long grain rice, milk and a bit of sugar.  Recently I decided to expand my horizons and, inspired by a recipe in the Coles Baby Club magazine, use aborio rice.   I’ve also been trying to cut down on our dairy intake, so used rice milk as well.   The aborio rice made a nice change, and I just love it on a cold winter’s night.


Creamed Rice / Rice Pudding

Serves 6
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Dessert, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Easy, dairy-free warm creamed rice or rice pudding.


  • 1 cup arborio rice
  • 1 tablespoon maple syrup
  • 4 cups rice milk
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon cinnamon (optional)


1. In a medium sized saucepan combine the maple syrup, cinnamon (if using), vanilla and milk and bring to the boil over high heat.
2. Add the rice and reduce to low heat. Cook the rice for about 45 minutes, or until the rice is soft, stirring regularly to prevent it sticking.
Serve warm on its own, or with fresh fruit.
Creamed Rice
4. To serve cold, and for something different, the rice can be poured into 6 small plastic moulds and put in the fridge for about 3 hours. When ready to serve, tip the puddings out of the moulds onto a plate or bowl


Low Chemical / Failsafe

If a small amount of salicylates can be tolerated, or for a salicylate challenge, include the cinnamon.  Alternatively, if cooking for different dietary requirements, cinnamon can be sprinkled on top before serving.


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