Creamy Cinnamon Rice Pudding
Creamy Cinnamon Rice Pudding (Really Easy!)
Creamy Cinnamon Rice Pudding is a warm, comforting dessert that brings back sweet memories of childhood for many. This dessert is not only simple to prepare but also deliciously creamy with a hint of cinnamon that makes it truly special. If you’re looking for an easy dessert that will please both kids and adults, this rice pudding recipe is just what you need!
Why Make This Recipe
There are several reasons to make Creamy Cinnamon Rice Pudding. First, it is incredibly easy and requires only a few ingredients that you likely already have in your pantry. Second, it is a great way to use leftover rice or milk. Moreover, this dish is perfect for cozy nights or special occasions. Whether you want a warm dessert to end your meal or a simple treat to enjoy on its own, this rice pudding can satisfy your craving.
How to Make Creamy Cinnamon Rice Pudding
Making Creamy Cinnamon Rice Pudding is a breeze! Follow these easy steps to create a delightful dessert that everyone will love.
Ingredients:
- 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 cream, thickened/heavy (or a bit of butter)
Directions:
- Preheat your oven to 180°C/350°F (all types).
- Grease a 10 cup+ casserole dish with butter.
- In a saucepan over medium-high heat, combine milk, sugar, and vanilla. Bring to a simmer while stirring to dissolve the sugar. Be careful not to let it boil; you want the surface to be foamy.
- In the greased baking dish, place the uncooked rice, sultanas (or raisins), and cinnamon. Pour the milk mixture over the rice, give it a gentle stir, and cover with a lid or foil.
- Bake for 1 hour, stirring every 20 minutes to break up any rice that starts to set at the bottom.
- After 1 hour, take it out of the oven and stir in the cream. It may look watery at first, but don’t worry; it will thicken as it cools. For extra creaminess, serve it when it’s warm.
- Serve immediately, either plain or with a scoop of vanilla ice cream on top for a special treat!
How to Serve Creamy Cinnamon Rice Pudding
You can serve Creamy Cinnamon Rice Pudding warm right out of the oven or chilled in the refrigerator. It’s delightful on its own, but for an extra indulgence, top it with whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon or some fresh fruit can also make a lovely garnish.
How to Store Creamy Cinnamon Rice Pudding
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. When you reheat it, you may need to add a splash of milk to regain its creamy consistency. Simply warm it in the microwave or on the stovetop, stirring occasionally.
Tips to Make Creamy Cinnamon Rice Pudding
- For a richer flavor, use whole milk and heavy cream.
- If you’d like, you can swap sultanas or raisins for other dried fruits like cranberries or chopped dates.
- Stir the pudding a few extra times during baking if you like it extra creamy.
Variation
You can easily make this recipe dairy-free by using almond milk or coconut milk instead of regular milk. Additionally, feel free to experiment with spices; nutmeg or cardamom can give it a different twist.
FAQs
-
Can I make this rice pudding in advance?
Yes! You can prepare it a day ahead and store it in the refrigerator. Simply reheat before serving. -
What kind of rice is best for rice pudding?
Medium grain white rice is ideal because it releases starch while cooking, making the pudding creamy. -
Can I freeze creamy rice pudding?
Yes, but it may change texture after freezing. It’s best to eat it fresh or refrigerate the leftovers.
Enjoy making your Creamy Cinnamon Rice Pudding, and indulge in its comforting, delicious goodness!
Creamy Cinnamon Rice Pudding
Ingredients
For greasing and base
- 1 tbsp unsalted butter for greasing
Main ingredients
- 4 cups milk (full or reduced fat)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked ideal for creaminess
- 1/2 cup sultanas or raisins for added sweetness
- 3/4 tsp cinnamon
- 1/2 cup cream, thickened/heavy or a bit of butter for extra creaminess
Instructions
Preparation
- Preheat your oven to 180°C/350°F.
- Grease a 10 cup+ casserole dish with butter.
- In a saucepan over medium-high heat, combine milk, sugar, and vanilla. Bring to a simmer while stirring to dissolve the sugar, ensuring it doesn’t boil.
- In the greased baking dish, place the uncooked rice, sultanas (or raisins), and cinnamon.
- Pour the milk mixture over the rice, give it a gentle stir, and cover with a lid or foil.
Baking
- Bake for 1 hour, stirring every 20 minutes to break up any rice that starts to set at the bottom.
- After 1 hour, take it out of the oven and stir in the cream. It may look watery at first, but it will thicken as it cools.
Serving
- Serve immediately, either plain or with a scoop of vanilla ice cream on top for a special treat!
