Creamy Cinnamon Rice Pudding
A delicious and comforting dessert that combines the sweetness of sugar, creaminess of milk, and a hint of cinnamon for a delightful treat.
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.
Notes
Creamy Cinnamon Rice Pudding can be served warm or chilled. It's lovely on its own, but can also be elevated with a dollop of whipped cream or a scoop of ice cream. To store, let it cool and transfer to an airtight container. It will stay fresh for 3-4 days.