This baked cinnamon rice pudding is rich, creamy, and gently spiced, with tender rice, plump raisins, and a swirl of cream stirred in at the end.
The oven does most of the work. You warm sweetened milk on the stove, pour it over the rice, and bake it slowly, stirring now and then until the rice is soft and the pudding turns thick and luscious. Serve it warm or cold, plain or with a scoop of ice cream.
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Why This Baked Cinnamon Rice Pudding Recipe Works
Medium grain rice releases just the right amount of starch as it cooks, which gives rice pudding its creamy body. Long grain rice stays too separate and never gets quite as luscious.
Baking the pudding at a gentle temperature cooks the rice evenly without scorching the milk. Stirring every 20 minutes keeps the rice from sticking and spreads the starch for a smooth texture.
Vanilla, cinnamon, and raisins keep the flavor classic, and the cream stirred in at the end adds a silky finish. A buttered dish prevents sticking and adds a little richness.
Ingredients for Baked Cinnamon Rice Pudding
- 1 tbsp unsalted butter, for greasing the dish
- 4 cups whole milk, or reduced fat milk
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked
- 1/2 cup raisins, or sultanas
- 3/4 tsp ground cinnamon
- 1/2 cup heavy cream
Medium grain rice. It gives the creamiest pudding. Do not rinse the rice, because the surface starch helps thicken the milk.
Milk and cream. Whole milk gives the best texture, though reduced fat milk works. Cream is stirred in after baking for a velvety finish.
Sugar and vanilla. A modest amount of sugar keeps the dessert gently sweet, and vanilla rounds out the flavor.
Cinnamon. It adds warm spice that pairs with the raisins. Sprinkle a little more on top before serving for a pretty finish.
Raisins. They plump up as they bake and add pockets of sweetness. Leave them out or swap in dried cranberries if you prefer.
How to Make Baked Cinnamon Rice Pudding
1. Heat the oven. Heat the oven to 350 degrees F and set a rack in the middle.
2. Grease the dish. Butter a 10 cup casserole dish so the rice does not stick.
3. Warm the milk. Combine the milk, sugar, and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, but do not let it boil.
4. Assemble. Add the rice, raisins, and cinnamon to the casserole dish and mix. Pour the warm milk mixture over the top and stir briefly. Cover the dish with a lid or foil.
5. Bake and stir. Bake for 1 hour, stirring every 20 minutes so the rice cooks evenly and does not stick.
6. Add the cream. Remove the dish from the oven and stir in the cream. The pudding will look loose at first but thickens as it stands.
7. Serve. Serve warm, or chill it for a firmer pudding, with an extra dusting of cinnamon.
How to Serve Baked Cinnamon Rice Pudding
Serve the pudding warm in bowls with a scoop of vanilla ice cream, a spoonful of whipped cream, or a sprinkle of extra cinnamon. It pairs nicely with a slice of cinnamon streusel coffee cake for a brunch spread, and with New York cheesecake on a dessert table. For a sweet breakfast spin, try it next to gooey cinnamon rolls, and pour a glass of strawberry blueberry kefir smoothie on the side.
How to Store and Reheat Baked Cinnamon Rice Pudding
Let the pudding cool, then cover and refrigerate for 3 days. It thickens as it chills, so stir in a splash of milk when reheating or serving. Reheat single portions in the microwave, stirring halfway, until hot. Because the pudding is made with rice, cool it within 2 hours and do not leave it at room temperature. Freezing is not recommended since the texture turns grainy.
Tips and Variations for Baked Cinnamon Rice Pudding
Do not rinse the rice. The starch on the surface is what makes the pudding creamy.
Keep the milk below a boil. A gentle simmer dissolves the sugar without scorching the milk.
Stir on schedule. Stirring every 20 minutes breaks up any skin and keeps the rice evenly cooked.
Judge by texture. The rice should be tender with no firm center. If it is still firm, bake 10 more minutes.
Serve warm or cold. Warm pudding is loose and soft, while cold pudding sets up thicker.
Switch the dried fruit. Cranberries, chopped apricots, or chopped dates work in place of raisins.
Add a finishing touch. A little lemon zest or a pinch of nutmeg adds extra flavor.
Follow safe handling. Cool rice dishes quickly and refrigerate them promptly. The University of Maine rice guidance explains why cooked rice needs careful handling.
Frequently Asked Questions About Baked Cinnamon Rice Pudding
How do I know when baked cinnamon rice pudding is done?
The rice should be tender and the milk mostly absorbed, leaving a loose creamy texture. After the cream goes in, it thickens as it stands.
Can I make baked cinnamon rice pudding with other rice?
Medium grain is best. Arborio is a good substitute, while long grain rice gives a less creamy result.
Can I make baked cinnamon rice pudding ahead?
Yes. It keeps in the refrigerator for 3 days and can be served cold or reheated with a splash of milk.
Why is my pudding runny?
It thickens as it cools. If it is still too loose after chilling, the rice may need a longer bake next time.
Can I use plant milk?
Full fat oat or coconut milk can replace the dairy milk, and coconut cream can replace the cream.
Creamy Baked Cinnamon Rice Pudding
Equipment
- 10 cup casserole dish with lid
- Saucepan
Ingredients
Main Ingredients
- 1 tbsp unsalted butter for greasing the dish
- 4 cup whole milk or reduced fat milk
- ⅓ cup white sugar
- 2 tsp vanilla extract
- ¾ cup medium grain white rice uncooked
- ½ cup raisins or sultanas
- ¾ tsp ground cinnamon
- ½ cup heavy cream
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and butter the casserole dish.
- Warm. Heat the milk, sugar, and vanilla in a saucepan to a simmer, stirring. Do not boil.
- Combine. Mix the rice, raisins, and cinnamon in the dish, pour in the warm milk, stir, and cover.
- Bake. Bake 1 hour, stirring every 20 minutes.
- Finish. Stir in the cream and serve warm or chilled.
