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Mini Caramilk Rice Puddings

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These Mini Caramilk Rice Puddings are creamy, golden baked treats filled with soft rice, sweet vanilla, and bursts of caramelized white chocolate flavor from Caramilk chips. Perfectly portioned for individual servings, they’re a comforting and indulgent dessert that’s simple to make.

Ingredients

3 tbsp Cornflour

300 ml Thickened cream

2 Eggs, lightly beaten

400 g (2 cups) Cooked short or medium grain rice

1 tsp Vanilla paste

60 g (1/4 cup) Caster sugar

150 g Caramilk baking chips

Double thick cream, to serve

Instructions

  1. Preheat oven to 190°C (170°C fan-forced). Lightly grease a 12-hole, ½-cup muffin pan and line each hole with baking paper rounds.
  2. In a large bowl, whisk the cornflour with 100 ml of the cream until smooth. Add the remaining cream and whisk in the eggs until combined.
  3. Stir in the cooked rice, vanilla paste, caster sugar, and Caramilk baking chips. Mix until evenly combined.
  4. Spoon the mixture evenly into the prepared muffin pan holes.
  5. Bake for 20–25 minutes, or until golden and slightly firm on top.
  6. Cool for 5 minutes before inverting onto a tray. Serve warm with double thick cream.

Notes

Use short or medium grain rice for a creamier texture.

Replace Caramilk chips with white, milk, or dark chocolate chips if preferred.

Add shredded coconut, cinnamon, or nutmeg for flavor variations.

Can be made dairy-free using coconut cream and dairy-free chocolate.

Best served warm, but also delicious cold from the fridge.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-caramilk-rice-puddings/