lemon vanilla creamed rice
coconut creamed rice with raspberries
baked rice custard
quick creamed rice with plums


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Smooth, Creamy and Delicious Creamed Rice

Most food historians believe it originated in the Middle East as a kind of porridge made from several different types of grains. Chinese and Indian cooks developed the dish with the plentiful rice they enjoyed in their countries. It is also known in many medieval cookery books. Like many other puddings and soft foods, rice pudding recipes have often been used in the sickroom and to sustain invalids. The Romans only used it as a medicine, but by Shakespeare's time it was a popular dessert.

It's close to the ultimate comfort food, a bowl full of good old fashioned creamed rice, or creamed rice pudding.

It's simple to make and can be either cooked on the stove stop or baked in your camp oven, depending on the recipe you use.
While the basic creamed rice is rice combined with milk, sugar, vanilla essence and raisins or sultanas for a creamy consistency, some rice pudding recipes use eggs as well, which creates a custardy type of pudding.

You can use arborio rice, sushi rice or short grain white rice and you can add a few other flavours to enhance the taste, such as the lemon and coconut cream in the recipes given here. You can also try adding pistachios, or other fruits or nuts to add zest and texture to the pudding.

Hint: When making creamed rice, first soak the rice in some boiling water for 3 mins, drain and then put in saucepan along with milk, etc.

NOTE: My wonderful friends, Trishy and Snakey, cooked up these delicious recipes and took the pics.

lemon vanilla creamed rice


Lemon Vanilla Creamed Rice

The added flavours of lemon, vanilla and spice turn this into a wonderful flavoured creamy dessert

1/2 cup sultanas
3 tblspns sherry
2 1/3 cups + 1 tblspn (600ml) milk
1/2 cup + 1 tblspn + 1 tspn (150ml) cream
2 tspns vanilla essence
1/4 cup sugar
1/2 tspn mixed spice
rind of 1 lemon - finely grated
2/3 cup (just) (125gm) risotto rice (or short grain white rice)

In a small bowl mix together the sultanas and sherry and leave to soak for a while. (Overnight if possible, but not necessary.)
Into a pan, add the milk, cream, vanilla, sugar, spice and lemon rind. Stir to combine and over a med/high heat bring to the boil.
Add the rice, stir, then reduce to a simmer and cook gently for half an hour (uncovered), stirring frequently, until the grains are soft but still firm.
Stir in the sultanas and any left over sherry and mix through.
Serve either warm or cold.

coconut creamed rice with raspberries

Coconut Creamed Rice with Raspberries

Everyone loved this - this is a winner!!

1 cup + 1/2 cup + 1 tblspn + 1 tspn (400ml) coconut milk
2 cups (500ml0 milk
1/2 tspn vanilla essence
1 cup short grain white rice
300gm frozen raspberries

Place in a saucepan the coconut milk, milk and vanilla and heat over a med/high heat until it's gentle boiling.
Slowly add the rice, stir frequently.
Reduce to a very low simmer (lowest heat setting you can achieve). Cook until rice is soft, stirring frequently.
Remove the pan from the heat and very gently stir through the frozen raspberries (if you stir too much you'll reduce the berries to mush!!!). Set aside for a few minutes to allow the berries to defrost and soften before serving.

Viv's hint: you could use tin raspberries, but you'd need to drain them really well and they'll break down easily, so don't mix them in too much.

baked rice custard pudding

Baked Rice Custard Pudding

This simple but delicious dessert serves 4 and is a good one to make in our camp oven.

2 tablespoons short-grain rice
2 cups (500ml) water
pinch salt
3 eggs
1/3 cup (75gm) sugar
1 tspn vanilla essence
1/4 cup sultanas (you can add a few more if you want)
625ml (2 1/2 cups) milk

Preheat oven to 180°C (350°F), and lightly grease an ovenproof dish.
Bring a medium size pan of salted water to the boil then gradually add the rice, stir to make sure the rice isn't on the bottom of the pan, and boil rapidly, uncovered, for 10 minutes. Drain well when cooked.
Meanwhile, beat the eggs, sugar and vanilla together, then add the cooked rice along with the sultanas.
Gradually add the milk to the rice mixture and mix well.
Pour the rice/milk mixture into the prepared dish.
Place the dish in a baking tray (or you camp oven), and pour in enough water so that it comes halfway up the side of the pudding dish.
Bake for 35 minutes by which time the pudding should have a skin formed on top.
Slip a long fork under the skin and stir the rice pudding gently to distribute rice evenly.
Reduce the heat to 160°C (320°F) and bake for a further 15 minutes, then stir with fork again.
Continue to bake again for another 15 to 20 minutes, or until the pudding has set.
If baking in your camp oven, keep a check and make sure it isn't cooking too quickly and the top/skin burning.

Viv's hint: you could soak the sultanas in some sherry or port (or whatever you like) for a little while until the sultanas plump up before adding to the pudding.

quick creamed rice

Quick Creamed Rice

By using the Express Rice packet (pre cooked rice) you can make a quick and delicious desert.

3 cups (750ml) milk
2 tblspns caster sugar
3 cups (600gm) white medium grain Express rice (i.e. SunRice Microwave Arborio Risotto Base; Uncle Ben's Express Rice)
1 tspn vanilla essence
1/2 tspn ground nutmeg
1 large can plums – drained and halved (or you can use whatever tin fruit you have or like)

In a saucepan place the milk and sugar, stir, and bring to the boil.
Add the rice, stir and bring the mixture back to the boil.
Reduce heat to a gentle simmer and cook, uncovered, stirring frequently, for about 6 mins or until rice is tender. If the rice mixture gets too thick, add a little extra milk.
Stir in the vanilla.
To serve, spoon some rice into a bowl, sprinkle with a little nutmeg (or cinnamon) and serve with some plums.




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