Creamy Cinnamon Rice Pudding (really easy!)
Recipe video above. A cosy, creamy rice pudding with the perfect soft rice texture - but not mushy and gluey. A hint of cinmamon and handful of raisins really elevates this into a dessert that can be served just as it is, straight out of the pot, rather than fussing with making a compote or similar
Foto: RecipeTin Eats
Ingredients
- 1 tbsp unsalted butter (, for greasing)
- 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, uncooked (- definitely the best for rice pudding (Note 2))
- 1/2 cup sultanas or raisins ((Note 3))
- 3/4 tsp cinnamon
- 1/2 cup cream (, thickened/heavy (or bit of butter))
Steps
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Preheat oven to 180°C/350°F (all types).
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Grease a 10 cup+ casserole dish with butter.
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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.
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Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
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Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
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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.
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Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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