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Excella Rooibos Rice Pudding

Excella Rooibos Rice Pudding
Recipe by Boitumelo Mogoai
Serves: 4-6
Prep time: 5 min
Cooking time: 35 min


1ltr full cream milk

3-4 teabags rooibos tea

1 clove

1 star anise

2 cups Excella rice

2-3 tbsp sugar, more if you want it sweeter

1 egg plus egg yolk

2 tbsp butter
pinch of salt


In a medium saucepan, add your milk and turn up the heat. Make sure the milk is hot but does not boil. Add the rooibos teabags and remove the saucepan from the heat to allow the tea to infuse. After  minutes, remove the teabags then return the saucepan to the stove and heat up again to medium. Add the aromatics and the Excella Rice into the milk and cook for about 10 min. After the 10 min, take out the aromatics, pre heat oven to 180◦C then remove the rice from the stove but do not switch the stove off. In a bowl, mix the egg, egg yolk and sugar then temper with about ½ cup of the milk then pour the mixture back into the saucepan and cook for about 5 min, stir in the butter until melted. Transfer the rice pudding into a greased casserole or baking dish then bake in the oven for a further  10 – 15 min or until golden brown at the top. Serve as is or slightly cooled with some cream or ice cream. Enjoy!

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