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Baked rice puddings with cherries

Baked rice puddings with cherries

Total Time
55 min
10 min
45 min
These ramekins of sweetness are the ideal second course after a hearty roast. And with just 10 minutes preparation time, you can still enjoy time with your guests


Rice, white, dry

cup(s), (75g) medium-grain

Skim milk

2 cup(s), (500ml)


2 medium

Egg yolk

1 medium

Granulated stevia sweetener

¼ cup(s), (55g)

Vanilla bean extract

2 tsp

Morello cherries in syrup, drained and pitted

12 individual

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray four ¾-cup (185 ml) capacity ovenproof dishes with oil. Place dishes in a baking dish.
  2. Place rice in a sieve and rinse under cold water until water runs clear.
  3. Bring 2 cups (500 ml) water to the boil in a small saucepan over medium heat. Add rice and simmer for 8 minutes or until just tender. Drain and set aside to cool.
  4. Whisk milk, eggs, egg yolk, stevia and vanilla extract in a large bowl until combined. Transfer to a jug. Spoon cooled rice evenly into prepared dishes. Pour over egg mixture. Using a fork, stir each pudding to distribute the rice.
  5. Pour enough boiling water into baking dish to come halfway up the sides of the dishes. Bake for 30–35 minutes or until set and golden. Cool for 5 minutes. Serve puddings topped with cherries.


TIP: These puddings can be served warm or cold. Swap cherries with strawberries, if preferred.