Creamy Cinnamon Rice Pudding
A warm, comforting dessert that combines creamy rice with a hint of cinnamon, perfect for cozy nights or special occasions.
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!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of milk to regain its creamy consistency.