Kambrook's home economist Cassandra Heneghan prepares her version of this warm and comforting dessert.


  • 2 tbsp butter, melted

  • 2 cups medium grain white rice

  • 1/3 cup caster sugar

  • 1 ½ cups water

  • 2 cups milk

  • 1 free range egg, lightly whisked

  • ¼ cups condensed milk

  • 1 vanilla bean, split


  • 1.

    Place the stainless steel pressure cooking bowl into the pressure cooker housing and add the rice and butter. Stir until the rice is completely coated in the butter.

  • 2.

    In a 2 litre jug, whisk together the sugar, water, milk, egg and condensed milk.

  • 3.

    Pour the milk mixture over the rice and stir through the vanilla bean. Securely place and seal the lid onto the pressure cooker. Switch the control dial to setting 2 and allow to cook.

  • 4.

    Release the pressure from the pressure cooker by turning the pressure release valve to the left. Remove the rice pudding from the pressure cooking bowl and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 802kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 17g
  • Carbohydrate 141g
  • Sugar 64g
  • Sodium 169mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was brought to you by Kambrook's Home Economist Cassandra Heneghan. For more delicious recipes and cooking tips check out her blog - A Perfect Pantry

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