Mini Rice Puddings

bowl Serves 4-6


  • 400ml tin Lite Coconut Cream
  • 3 cups Trim Milk
  • 1 tsp Vanilla Essence
  • 120g Short-Grain or Medium Rice
  • 1 cup frozen Blackcurrants (or any berries of your choice), defrosted
  • 1/3 cup Caster or Brown sugar
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  • Place the coconut cream, milk and vanilla essence in a pan and bring to the boil. Stir in the rice.

  • Reduce the heat and simmer, stirring occasionally, for 30 minutes, or until the rice is soft.

  • Remove the rice from the heat, cover and let it stand for 5 minutes, so that most of the remaining liquid is absorbed.

  • Stir in the blackcurrants with the sugar.

  • Serve warm or cold, sprinkled with nutmeg if desired.

  • Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.

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