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Creamed Rice

2 cups (310g) short-grain rice

2 tablespoons salt-reduced butter

2 litres milk

2 vanilla beans, split

1¼  (310g) sugar

½ cup dried apricots

½ cup (90g) sultanas

Whipping cream and toasted almonds to taste

DigestEasy OR Relief, to treat milk, cream and fruit

 

Soak the rice in water for 30 minutes, then rinse under running water.  Melt the butter under in a saucepan over a low heat and add the rice.  Simmer for a few minutes. Stirring to avoid the rice sticking to the saucepan.  Add the milk, vanilla beans and sugar.  Simmer, stirring occasionally.

Chop the apricots into small pieces and add the raisins in a bowl. 
Stir them with 1 teaspoon DigestEasy OR 1/4 teaspoon Relief mixed with a teaspoon of water.  Add the ginger treated apricots and raisins into the rice when it is almost cooked (10-12 minutes) and let the rice cook until it is soft and creamy, about 5 minutes more.

Serve in a bowl with almonds scattered over the rice with cream treated with
½ teaspoon DigestEasy OR 1/8 teaspoon Relief.

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