Description
This creamy cinnamon rice pudding is an easy-to-make, comforting dessert featuring perfectly soft, non-mushy rice with a subtle hint of cinnamon and sweet sultanas. Baked gently in the oven until tender, then enriched with thickened cream for a luscious, oozing texture. Serve warm on its own or with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Scale
For the Baking Dish
- 1 tbsp unsalted butter (for greasing)
Main Ingredients
- 4 cups milk (full or reduced fat)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked
- 1/2 cup sultanas or raisins
- 3/4 tsp cinnamon
- 1/2 cup thickened/heavy cream (or a bit of butter)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F). Grease a casserole dish (10 cup capacity or larger) with unsalted butter to prevent sticking.
- Simmer Milk Mixture: In a saucepan over medium-high heat, combine milk, sugar, and vanilla extract. Warm gently, stirring to dissolve the sugar, until the surface is foamy but not boiling. Avoid boiling to prevent the milk from splitting.
- Combine Ingredients in Dish: Place uncooked medium grain rice, sultanas or raisins, and cinnamon in the prepared baking dish. Pour the hot milk mixture over these ingredients and give everything a brief stir to distribute.
- Bake the Pudding: Cover the dish with a lid or tightly with foil. Bake in the preheated oven for 1 hour, stirring every 20 minutes to prevent rice from sticking or setting too much at the base.
- Add Cream and Finish: After baking, remove the pudding from the oven and stir in the thickened cream. The mixture will appear watery initially but will thicken as it cools slightly, resulting in a creamy, luscious texture.
- Serve: Serve the rice pudding immediately on its own or with a scoop of vanilla ice cream for extra indulgence.
Notes
- This recipe produces a cozy, creamy rice pudding with perfectly soft rice that is neither mushy nor gluey.
- The hint of cinnamon and the addition of sultanas elevate the flavor, making this dessert satisfying on its own.
- If desired, serve with vanilla ice cream to add richness and enhance the dessert experience.
- Medium grain rice is recommended for the best pudding texture.
- Be careful not to boil the milk to avoid curdling or splitting.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 20 g
- Sodium: 81 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 36 mg
