Creamy Cinnamon Rice Pudding (Really Easy!) Recipe
This Creamy Cinnamon Rice Pudding is an easy, comforting dessert that combines tender medium grain rice with warm cinnamon and sweet sultanas, baked slowly in milk for a luscious, creamy texture. Finished with a swirl of thickened cream, it’s perfect served warm on its own or topped with vanilla ice cream for a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
For the Pudding
- 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
To Finish
- 1/2 cup thickened/heavy cream (or a bit of butter)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a casserole dish of at least 10 cups capacity with the unsalted butter to prevent sticking.
- Heat Milk Mixture: In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Stir gently and bring the mixture to a simmer without boiling, until the surface becomes foamy and the sugar has dissolved.
- Combine Ingredients: Place the uncooked rice, sultanas, and cinnamon into the greased baking dish. Pour the hot milk mixture over the rice and give a brief stir to evenly distribute the ingredients. Cover the dish with a lid or foil.
- Bake Slowly: Bake the pudding for 1 hour in the preheated oven. Every 20 minutes, take the dish out and stir well to break up any rice settling on the bottom. This ensures even cooking and prevents sticking.
- Add Cream and Finish: After baking, remove the dish from the oven and stir in the thickened cream. The pudding will look somewhat watery initially but will thicken quickly. For best creaminess, serve immediately while warm.
- Serve: Enjoy the pudding plain or with a scoop of vanilla ice cream to elevate the dessert.
Notes
- You can substitute dairy milk with non-dairy alternatives; for coconut milk use 2 cups coconut milk plus 1 cup water and omit cinnamon, adding lime zest and tropical fruits instead for a different flavor profile.
- Medium grain white rice is ideal for this pudding. If using arborio (risotto rice), add an extra cup of water and extend the baking time to 1 hour 20 minutes to allow for proper cooking.
- Sultanas or raisins work well; other dried fruits can be used but keep in mind the volume doubles or triples as they cook.
- Depending on your oven and rice type, cooking time may vary. If too thick, add hot water to loosen during baking.
- Leftovers firm up on cooling. Reheat with a splash of water in the microwave for the best texture.
