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Cream Rice


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4

Ingredients

4 portion(s)

Cream Rice

  • 120 g full cream milk powder
  • 700 g Luke Warm Water
  • 110 g Raw caster sugar
  • 150 g medium grain rice
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Recipe's preparation

    Cream Rice
  1. Place all the ingredients into the TM bowl

     

  2. cook at 100 degrees for 4 minutes on soft Gentle stir setting speed in reverse Counter-clockwise operation

  3. scrape down sides and cook for an additional 40 minutes at 90 degrees on soft Gentle stir settingspeed in reverseCounter-clockwise operation

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Accessories you need

11

Tip

Can be served warm or cold.

Can be stored in the refrigerator for up to 2 days in an air tight container

can be reheated in the microwave.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Loved this, easier using

    Submitted by melissajayne on 11. April 2016 - 16:16.

    Loved this, easier using powdered milk. Only changes I made for the TM5 was added 15 extra minutes and used arborio rice. 

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  • It was awsome made in the

    Submitted by kazzskraft on 31. October 2014 - 20:55.

    It was awsome made in the thermie , I didnt have to stand for an hour stiring.

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  • I have made cream rice since

    Submitted by kazzskraft on 28. October 2014 - 07:08.

    I have made cream rice since I was 12 so I carnt wait to make it in my thermie

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  • So easy to make and i had all

    Submitted by kris-t on 7. August 2014 - 12:09.

    So easy to make and i had all the ingredients in the pantry. This is delicious hot or cold, great lunchbox treat.

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  • Brilliant, easily made from

    Submitted by amanda80 on 5. April 2014 - 19:08.

    Brilliant, easily made from the items in most people's pantry, tastes just like LeRice only much much cheaper, thank you for sharing tmrc_emoticons.)

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  • Beautiful and creamy, but

    Submitted by Nicky99 on 26. October 2013 - 14:59.

    Beautiful and creamy, but after cooking for the noted time, my rice was still hard tmrc_emoticons.~  have set it back on to cook for longer. It's also very runny but i know it will soak up the liquid as it cools.

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  • I was pleasantly surprised

    Submitted by ayms on 24. August 2013 - 09:46.

    I was pleasantly surprised with this recipe - I have a tin of milk powder left over from my bread machine that I didn't know what to do with - this made a really delicious creamy rice (I used arborio rice as it's all I had). The kids in particular loved it, thankyou!

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  • No steps missing but I have

    Submitted by honeypalm on 19. August 2013 - 16:42.

    No steps missing but I have refined the instructions if that helps  tmrc_emoticons.)

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  • The rice doesn't need to be

    Submitted by honeypalm on 19. August 2013 - 15:08.

    The rice doesn't need to be ground. Thats why its cooked in reverse to maintain the rice's structure. This is based off my grandmothers recipe hence the powdered milk. I have used full cream normal milk before but find it tastes different and isn't as creamy. I'm not a fan of drinking powdered milk but like the taste and texture that it produces in cooking.

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  • Is there a step missing here

    Submitted by Panoukla on 19. August 2013 - 12:32.

    Is there a step missing here between 1 and 2? Should the rice be ground prior to cooking? You mention scraping down sides and additional cooking, instructions are a little confusing. Can fresh milk be substituted for powdered? I have never been a fan of powdered milk, growing up in a rural area and having to drink the stuff when we ran out of fresh Ugh!!

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