Ingredients
Cream Rice
- 120 g full cream milk powder
- 700 g Luke Warm Water
- 110 g Raw caster sugar
- 150 g medium grain rice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the ingredients into the TM bowl
cook at 100 degrees for 4 minutes on soft
"Gentle stir setting" speed in reverse 
"Counter-clockwise operation" scrape down sides and cook for an additional 40 minutes at 90 degrees on soft
"Gentle stir setting" speed in reverse"Counter-clockwise operation"
Cream Rice
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Loved this, easier using powdered milk. Only changes I made for the TM5 was added 15 extra minutes and used arborio rice.
It was awsome made in the thermie , I didnt have to stand for an hour stiring.
I have made cream rice since I was 12 so I carnt wait to make it in my thermie
So easy to make and i had all the ingredients in the pantry. This is delicious hot or cold, great lunchbox treat.
Brilliant, easily made from the items in most people's pantry, tastes just like LeRice only much much cheaper, thank you for sharing
Beautiful and creamy, but after cooking for the noted time, my rice was still hard
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.
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!
No steps missing but I have refined the instructions if that helps
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.
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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