Creamy Baked Cinnamon Rice Pudding
Creamy oven baked rice pudding with medium grain rice, vanilla, cinnamon, and raisins, finished with a stir of cream.
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.
Notes
Substitutions: Arborio rice can replace medium grain rice. Use dried cranberries in place of raisins.
Tips: Do not rinse the rice and stir on schedule for a creamy texture.
Storage: Cool within 2 hours and refrigerate for 3 days. Stir in a splash of milk when reheating.