Creamy Cinnamon Rice Pudding is a delicious and comforting dessert that warms your heart and soul. This classic dish combines the sweetness of sugar, the creaminess of milk, and a hint of cinnamon to create a delightful treat. Best of all, it’s easy to make and requires only basic ingredients you probably already have at home.
Why Make This Recipe
You should make this recipe because it is simple, quick, and satisfying. Perfect for families or gatherings, this pudding can be enjoyed warm or cold, making it a versatile dessert for any occasion. Plus, it’s a great way to use up leftover rice or milk, reducing waste while creating something delightful.
How to Make Creamy Cinnamon Rice Pudding
Ingredients:
- 1 tbsp unsalted butter (for greasing)
- 4 cups milk (full or reduced fat, Note 1)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked (definitely the best for rice pudding, Note 2)
- 1/2 cup sultanas or raisins (Note 3)
- 3/4 tsp cinnamon
- 1/2 cup cream, thickened/heavy (or a bit of butter)
Directions:
- Preheat your oven to 180°C (350°F).
- Grease a 10-cup+ casserole dish with butter.
- In a saucepan, combine the milk, sugar, and vanilla over medium-high heat. Bring it to a simmer while stirring to dissolve the sugar. Avoid boiling, as it can cause the milk to split.
- In the baking dish, mix the uncooked rice, sultanas (or raisins), and cinnamon. Pour the warm milk mixture over the rice and give it a brief stir. Cover the dish with a lid or foil.
- Bake in the oven for 1 hour, stirring every 20 minutes to prevent the rice from sticking to the bottom.
- After 1 hour, take the dish out and add the cream. Stir well. Although it may look watery at first, it will thicken as it cools and becomes perfectly creamy.
- Serve immediately! You can enjoy it as it is or add a scoop of vanilla ice cream for an even more indulgent treat.
How to Serve Creamy Cinnamon Rice Pudding
Creamy Cinnamon Rice Pudding can be served warm or chilled. It’s lovely on its own, but if you want to elevate it, serve it with a dollop of whipped cream, a sprinkle of cinnamon on top, or a scoop of your favorite ice cream.
How to Store Creamy Cinnamon Rice Pudding
To store your Creamy Cinnamon Rice Pudding, let it cool to room temperature first. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it in the microwave or on the stovetop, adding a splash of milk if needed to loosen it up.
Tips to Make Creamy Cinnamon Rice Pudding
- Make sure to stir the pudding every 20 minutes while it bakes to keep the rice from sinking to the bottom.
- For extra flavor, you can add a pinch of nutmeg or a few drops of almond extract to the milk mixture.
- If you prefer a thicker pudding, you can increase the amount of rice slightly.
Variation
You can easily customize this recipe by adding different dried fruits such as currants, cranberries, or even nuts for added texture. You can also experiment with flavored milk, such as coconut milk, for a unique twist.
FAQs
Q: Can I use brown rice instead of white rice for this recipe?
A: While you can use brown rice, the cooking time will vary. Brown rice typically takes longer to cook, so be sure to adjust the baking time accordingly.
Q: Can I make this recipe vegan?
A: Yes! You can use plant-based milk like almond, soy, or coconut milk and substitute the cream with coconut cream or a dairy-free alternative.
Q: How do I know when the rice pudding is done?
A: The pudding is done when the rice is tender and the mixture has thickened. It should look creamy and a bit loose, as it will continue to thicken as it cools.
Enjoy making your Creamy Cinnamon Rice Pudding! This delightful dessert is sure to be a hit with everyone at the table.
Creamy Cinnamon Rice Pudding
Ingredients
For Greasing
- 1 tbsp unsalted butter For greasing the baking dish
Main Ingredients
- 4 cups milk Full or reduced fat
- ⅓ cup white sugar
- 2 tsp vanilla extract
- ¾ cup medium grain white rice, uncooked Definitely the best for rice pudding
- ½ cup sultanas or raisins
- ¾ tsp cinnamon
- ½ cup cream, thickened/heavy Or a bit of butter
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Grease a 10-cup+ casserole dish with butter.
Cooking
- In a saucepan, combine the milk, sugar, and vanilla over medium-high heat. Bring it to a simmer while stirring to dissolve the sugar. Avoid boiling.
- In the baking dish, mix the uncooked rice, sultanas (or raisins), and cinnamon. Pour the warm milk mixture over the rice and give it a brief stir. Cover the dish with a lid or foil.
- Bake in the oven for 1 hour, stirring every 20 minutes to prevent the rice from sticking.
- After 1 hour, take the dish out and add the cream. Stir well.
- Serve immediately! You can enjoy it as is or with vanilla ice cream.
