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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 that you really do need for plain rice puddings. But a scoop of vanilla ice cream will really take it over the top!
👥 5 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●saucepan
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (all types).
2
Grease a 10 cup+ casserole dish with butter.
3
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.
milk (full or reduced fat, Note 1)4 cups
4
Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
milk (full or reduced fat, Note 1)4 cups
5
Bake for ⏱️ 1 hour, stirring every ⏱️ 20 minutes to break up the rice that starts to set on the base.
6
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.
7
Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!
Nutrition Facts
calories
309 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
20 g
sodium Content
81 mg
protein Content
8 g
cholesterol Content
36 mg
carbohydrate Content
48 g
saturated Fat Content
6 g
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