Description
This creamy cinnamon rice pudding is an easy and comforting dessert featuring perfectly soft medium grain rice cooked in milk with a hint of cinnamon and sweet sultanas. Baked slowly in the oven to develop a luscious, creamy texture, it can be enjoyed straight from the casserole dish or elevated with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Scale
For the Baking Dish
- 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
- 1/2 cup sultanas or raisins
- 3/4 tsp cinnamon
- 1/2 cup heavy/thickened cream (or a bit of butter)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) and grease a 10 cup or larger casserole dish with unsalted butter to prevent sticking.
- Simmer Milk Mixture: In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Gently bring to a simmer, stirring frequently to dissolve the sugar. Watch for foam forming on the surface, but do not let it boil as it may split.
- Combine Ingredients: Place the uncooked medium grain rice, sultanas, and cinnamon into the greased casserole dish. Pour the simmered milk mixture over the rice and give it a brief stir to combine evenly.
- Bake the Pudding: Cover the casserole dish with a lid or foil and bake in the preheated oven for 1 hour. Every 20 minutes, carefully remove the dish and stir the rice pudding to break up any rice setting on the base, ensuring even cooking and creaminess.
- Finish with Cream: After baking, remove the dish from the oven and stir in the thickened cream. The pudding will appear somewhat watery immediately after baking but will thicken as it cools and the liquid evaporates, resulting in a rich, creamy texture.
- Serve: Serve the rice pudding immediately, either plain or topped with a scoop of vanilla ice cream for an extra indulgent dessert experience.
Notes
- Use medium grain white rice for the best pudding texture – it becomes soft but not mushy.
- The sultanas add a lovely burst of sweetness and complement the cinnamon perfectly.
- Gently simmering the milk mixture prevents it from splitting and ensures a smooth custard base.
- Stirring every 20 minutes during baking prevents the rice from sticking to the casserole base and helps achieve creaminess.
- The pudding looks a bit watery right out of the oven but thickens quickly as it cools.
- For an extra treat, serve with vanilla ice cream.
- This recipe serves 5 to 6 people and can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 20 g
- Sodium: 81 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 36 mg
