Tapara's kuia's Creamy Rice Pudding 

Tapara's sweet take on the traditional rice pudding comes from holidays spent at her kuia's farm when she was a child. Her kuia lived on a farm and did not have electricity, so she relied on her woodstove or cooked outside on the open fire. Reid-Hiakita's kuia would buy butter, milk and cream from a local trading store when collecting the children from the service car, and on arriving home, would use the ingredients to make her  "tasty, delicious rice pudding". 


This recipe was part of Anchor’s partnership with The AM Show and Newshub where we discovered what gave Kiwis all around New Zealand the feeling of home

40 mins serves 4


30 grams of cold Anchor Butter 

1 cup rice (short grain or arborio rice)

1/2 cup of Anchor Cream 

2 cups Anchor Milk 

1/2 cup caster sugar 

2 teaspoons vanilla essence 

2 egg yolks


  1. Using a strainer, rinse your cup of rice under cold water. Boil 2 cups of water in a pot and then add the cup of rice. Cook or blanch for 2 to 3 minutes, then drain.
  2. In another pot, heat up the milk, cream, vanilla essence and sugar and heat until the sugar has dissolved.
  3. Take the blanched rice and place into the custard mixture and cook at a simmer for 35 minutes making sure to stir every 5 mins. Keep an eye on it while it's cooking.
  4. Once the mixture thickens and the rice looks lovely and creamy, take it off the heat and stir in the butter (to cool the mixture down slightly).
  5. Once the butter has melted and you've mixed it in thoroughly, add the egg yolks and again stir until your mixture is glossy and creamy and has changed to a pale yellow colour. Serve with bottled peaches or stewed rhubarb.