Description
This Creamy Cinnamon Rice Pudding is a comforting and easy-to-make dessert that combines tender rice simmered in a sweetened milk mixture infused with vanilla, cinnamon, and sultanas. Baked to perfection in the oven, it yields a luscious, creamy texture enhanced by the addition of thickened cream. Perfect for cozy nights or as a sweet treat anytime.
Ingredients
Scale
For the Pudding
- 1 tbsp unsalted butter (for greasing)
- 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
Finishing
- 1/2 cup thickened/heavy cream (or a bit of butter as alternative)
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking the rice pudding evenly.
- Grease the Baking Dish: Use the unsalted butter to thoroughly grease a 10 cup or larger casserole dish to prevent sticking.
- Simmer the Milk Mixture: In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Stir to dissolve the sugar and bring to a gentle simmer until the surface becomes foamy. Avoid boiling as the milk may split.
- Combine Ingredients in Dish: Place the uncooked rice, sultanas, and cinnamon into the greased baking dish. Pour the hot milk mixture over them and stir briefly. Cover with a lid or foil to retain moisture during baking.
- Bake and Stir: Bake the mixture for 1 hour. Every 20 minutes, remove the dish and stir the pudding well to break up any rice that sticks to the base and to ensure even cooking.
- Add Cream and Stir: After baking, remove the pudding from the oven and mix in the thickened cream thoroughly. The pudding will appear watery at first but will thicken quickly and become deliciously creamy.
- Serve: Serve the rice pudding immediately. Enjoy it on its own or with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Use medium grain white rice for the best texture; other rice types can become either too mushy or too firm.
- Full fat milk produces a creamier pudding, but reduced fat is a lighter alternative.
- Sultanas or raisins add a pleasant sweetness and texture contrast; they can be substituted with other dried fruits if preferred.
- Stirring every 20 minutes during baking prevents rice from settling and burning on the bottom.
- The cream added at the end is essential for achieving the pudding’s signature richness and silkiness.
- Serve with vanilla ice cream or a sprinkle of extra cinnamon for added flavor and indulgence.
