This dessert will warm your insides.


  • 300 ml Ashgrove Milk

  • 100 g rice

  • 250 g vanilla whipped cream

  • 4 leaves of gelatin, bloomed

  • 5 pieces of chocolate-coated popcorn

  • 1tbsp blueberry coulis

  • 1 tulle

  • Custard

  • 3 egg yokes

  • 125 g sugar

  • 250 ml Ashgrove Full Cream

  • 250 ml Ashgrove Milk

  • 1 tsp vanilla essence


  • 1.

    Pre-heat oven to 180.

  • 2.

    Place rice in an oven dish that has a lid. Using a ratio of 3 parts milk to 1 part rice, bake for approximately 25 minutes, then strain and wash the rice.

  • 3.

    Into a bowl combine sugar and egg yokes and stir constantly to combine. Combine milk, vanilla essence and cream into a pot, stirring constantly and warm gently to a simmer.  Pour a small amount of the cream mixture into the eggs, stirring until combined. Add the rest of the cream mixture, mixing and then transfer back into the pot. Warm the custard to approximately 65 degrees Celsius, add the gelatin, stir until dissolved then strain and set aside to cool.

  • 4.

    Gradually combine small amounts the custard with the whipped vanilla cream by folding gently , until desired consistency is achieved. Then fold the cooked rice though. Place the mixture into an oiled dariole mould and place in the fridge for 12 hours to set.

  • 5.

    Serve with chocolate popcorn, blueberry coulis and tulle.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 519kj
  • Fat Total 31g
  • Saturated Fat 18g
  • Protein 13g
  • Carbohydrate 48g
  • Sugar 32g
  • Sodium 100mg

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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