Description
This Creamy Cinnamon Rice Pudding is an easy-to-make, comforting dessert that features perfectly soft, non-mushy rice infused with warm cinnamon and sweet sultanas. Baked to a luscious creaminess and finished with a touch of heavy cream, it’s ideal served warm just as it is or elevated with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Scale
For the Baking Dish
- 1 tbsp unsalted butter (for greasing)
For the Pudding
- 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 as substitute)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a 10 cup or larger casserole dish thoroughly with unsalted butter to prevent sticking.
- Simmer Milk Mixture: In a saucepan over medium-high heat, combine the milk, white sugar, and vanilla extract. Heat gently until the mixture is just simmering and the surface becomes foamy. Stir occasionally to dissolve the sugar, but be careful not to let it boil, as boiling may cause the milk to split.
- Assemble Pudding Base: In the greased casserole dish, add the uncooked medium grain rice, sultanas, and cinnamon. Pour the hot milk mixture over these ingredients. Give everything a brief stir to combine, then cover the dish with a lid or tightly with foil to trap the steam during baking.
- Bake and Stir: Place the casserole dish in the preheated oven and bake for 1 hour. Every 20 minutes, carefully remove the dish and stir well to break up any rice that starts to settle or stick to the base, ensuring even cooking and creaminess.
- Add Cream and Finish: After baking for an hour, remove the pudding from the oven. Stir in the thickened cream thoroughly. The pudding may look slightly watery immediately after baking, but it will thicken quickly as it cools, creating a beautifully creamy texture.
- Serve: Serve the rice pudding warm. It is delicious as is, or can be topped with a scoop of vanilla ice cream for an extra decadent dessert experience.
Notes
- This recipe yields a cozy, creamy rice pudding with perfectly soft rice that’s not mushy or gluey.
- Aromatic cinnamon and sweet sultanas enhance the flavor, making it delightful even without additional toppings.
- If desired, a scoop of vanilla ice cream can be added to elevate the dessert further.
- Use medium grain white rice for the best texture in rice pudding.
- Avoid boiling the milk mixture to prevent splitting and curdling.
- Stirring during baking prevents the rice from setting and sticking to the dish.
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
