Description
This Creamy Cinnamon Rice Pudding is a comforting and easy-to-make dessert featuring soft, perfectly cooked rice with a subtle cinnamon flavor and sweet sultanas.
Ingredients
Scale
- 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
- 1/2 cup thickened/heavy cream (or a bit of butter)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 10 cup or larger casserole dish with the unsalted butter to prevent sticking.
- In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Stir constantly and bring to a gentle simmer, watching for foaming on the surface but do not let it boil to avoid splitting.
- Place the uncooked rice, sultanas, and cinnamon into the prepared casserole dish. Pour the hot milk mixture over the rice and give it a brief stir to combine. Cover the dish with a lid or foil to trap steam during baking.
- Bake in the preheated oven for 1 hour. Every 20 minutes, remove the dish and stir the rice pudding thoroughly to prevent the rice from setting on the bottom and to ensure even cooking.
- After baking, remove the dish from the oven and stir in the thickened cream. The pudding will appear a little watery immediately after baking but will thicken as it cools. Stir well to achieve a creamy consistency.
- Serve the rice pudding warm, either on its own or topped with a scoop of vanilla ice cream for extra indulgence.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 309
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg