Creamy Cinnamon Rice Pudding (really easy!)
User Reviews
5
Creamy Cinnamon Rice Pudding (really easy!)
Description
The Creamy Cinnamon Rice Pudding begins by combining milk, sugar, and vanilla and warming until just simmering. Medium grain rice and sultanas are placed in a greased casserole and covered with this infused milk mixture, sprinkled with cinnamon. Baking at a moderate oven temperature slowly softens the rice over an hour with the dish covered to trap moisture and allow the rice to cook evenly without drying.
Stirring every 20 minutes breaks up any forming rice crust on the bottom, ensuring a smooth creamy texture. After baking, thickened cream is stirred in to add richness and silkiness. The pudding is soft and tender but slightly loose immediately after baking, thickening further as it cools. The result is a balanced sweet rice dessert with warming cinnamon and fruity bursts from sultanas.
Finished pudding can serve as is or with a scoop of vanilla ice cream for extra indulgence. The recipe suggests using whole or reduced-fat milk but notes non-dairy alternatives might work. Medium grain rice is best for the characteristic creamy body, and the cinnamon quantity gives a gentle spiced touch that complements the mild vanilla sweetness.
Additional notes highlight oven strength or rice differences may require slight adjustments to cooking times and the option to loosen firmer pudding by adding water when reheating. The pudding keeps well refrigerated and reheats reliably with added moisture.
Ingredients
- 1 tbsp butter for greasing, unsalted
- 4 cups milk (full or reduced fat, Note 1)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice definitely the best for rice pudding (Note 2, uncooked
- 1/2 cup sultana Note 3, or raisins
- 3/4 tsp cinnamon
- 1/2 cup cream , thickened/heavy (or bit of butter)
Instructions
- Preheat oven to 180°C/350°F (all types).
- Grease a 10 cup+ casserole dish with butter.
- Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split.
- Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
- Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
- After 1 hour, remove from oven and add cream. Give it a good stir - it will look a bit watery straight out of the oven but it evaporates quickly. I like mine creamy so it oozes when you serve it.
- Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!
Notes
- Use medium grain white rice for the best creamy texture in rice pudding.
- You may substitute non-dairy milk, but omit cinnamon and add lime zest with tropical fruit for Southeast Asian flavor.
- Stir every 20 minutes during baking to prevent rice sticking and ensure even cooking.
- The pudding thickens upon cooling; add a splash of hot water when reheating to loosen if needed.
- Adjust cooking time depending on oven and rice brand to achieve desired creaminess without drying out.
- Sultanas swell during cooking; the stated amount yields balanced fruity bursts without overpowering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309cal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 81mg | 3% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 225mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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