Why You’ll Love This Recipe

I like how these puddings bring together the best parts of rice pudding and baked custard in individual portions. The texture is rich and smooth inside with just the right amount of crunch on the outside. They’re also incredibly easy to make—everything mixes in one bowl, and the oven does the rest. Plus, the Caramilk chips add a unique, indulgent twist that makes these mini puddings irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 tbsp cornflour
300ml thickened cream
2 eggs, lightly beaten
400g (2 cups) cooked short or medium grain rice
1 tsp vanilla paste
60g (1/4 cup) caster sugar
150g Caramilk baking chips
Double thick cream, to serve

Directions

First, I preheat the oven to 190°C (170°C fan forced). I lightly grease a 12-hole, ½-cup muffin pan and line each hole with a round of baking paper to make removal easier later.

In a large mixing bowl, I combine the cornflour with 100ml of the cream, whisking until smooth and lump-free. Then I whisk in the remaining cream and the lightly beaten eggs.

Next, I add the cooked rice, vanilla paste, caster sugar, and Caramilk baking chips to the mixture. I stir everything together until well combined and evenly coated.

I spoon the mixture evenly into the prepared muffin pan holes and bake for 20–25 minutes, or until golden and slightly firm on top. After baking, I allow them to cool for about 5 minutes before carefully inverting them onto a tray. I like serving them warm with a generous dollop of double thick cream.

Servings and Timing

This recipe makes 12 mini rice puddings. It takes about 15 minutes to prepare and 25 minutes to cook, for a total time of 40 minutes.

Variations

I sometimes swap the Caramilk baking chips for white or milk chocolate chips if I want a different flavor. For extra indulgence, I add a handful of shredded coconut or a drizzle of caramel sauce before baking. If I’m after a festive twist, I stir in a pinch of cinnamon or nutmeg. I’ve also used leftover cooked rice from dinner—it works perfectly.

Storage/Reheating

I store the puddings in an airtight container in the fridge for up to 3 days. When I want to reheat them, I warm them in the microwave for about 20–30 seconds until just heated through. They can also be enjoyed cold, which makes them a convenient make-ahead dessert. I don’t recommend freezing them, as the texture tends to change once thawed.

FAQs

Can I use long-grain rice instead of short-grain?

I prefer short or medium grain rice because it gives a creamier texture, but long-grain will work in a pinch.

Can I make these without Caramilk chips?

Yes, I can use regular white, milk, or even dark chocolate chips for a different flavor.

Can I make them dairy-free?

To make them dairy-free, I use coconut cream instead of thickened cream and a dairy-free white chocolate alternative.

Can I make a large version instead of minis?

Yes, I can pour the mixture into a single baking dish and bake for about 35–40 minutes until set and golden.

How do I know when the puddings are done?

They’re ready when the tops are golden and set, but the centers still feel slightly soft.

Can I use leftover rice?

Absolutely. I often use leftover cooked rice from a previous meal—it works perfectly.

What’s the best way to serve them?

I love serving them warm with a spoonful of double thick cream or a drizzle of caramel sauce.

Can I add fruit to the mixture?

Yes, I sometimes add chopped banana, dried apricots, or sultanas for a fruity twist.

Can I reduce the sugar?

Yes, I can cut the sugar slightly if I prefer a less sweet dessert, especially since the Caramilk adds plenty of sweetness.

Can I bake them ahead of time?

Definitely. I make them a day before serving and store them in the fridge, then reheat briefly before serving.

Conclusion

I find these Mini Caramilk Rice Puddings to be the perfect blend of comfort and indulgence. The combination of creamy rice, smooth vanilla, and melted Caramilk chips creates an unforgettable dessert that’s both nostalgic and modern. Whether served warm with cream or cold straight from the fridge, these little puddings never fail to satisfy my sweet tooth.