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Donna R. Luis

Creamy Cinnamon Rice Pudding

A cozy baked rice pudding made from tender medium-grain rice, creamy milk, vanilla, cinnamon, and sweet raisins or sultanas. Finished with cream for a rich, silky texture, it is best served warm straight from the oven or topped with vanilla ice cream.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dessert
Cuisine: Western
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter for greasing
  • 4 cups milk full-fat or reduced-fat
  • 1/3 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 cup uncooked medium-grain white rice
  • 1/2 cup sultanas or raisins
  • 3/4 tsp ground cinnamon
  • 1/2 cup thickened cream or heavy cream or a bit of butter

Equipment

  • 10-cup or larger casserole dish
  • Medium saucepan
  • Wooden spoon or heatproof spatula
  • Measuring cups
  • Measuring spoons
  • Aluminum foil or casserole dish lid
  • Oven

Method
 

  1. Preheat the Oven: Preheat the oven to 180°C/350°F.
  2. Grease the Baking Dish: Generously grease a 10-cup or larger casserole dish with the unsalted butter.
  3. Warm the Milk Mixture: Add the milk, white sugar, and vanilla extract to a saucepan over medium-high heat.
    Stir until the sugar dissolves and continue heating until the surface becomes foamy and the milk reaches a simmer; do not let it boil, as the milk may split.
  4. Combine the Rice Mixture: Place the uncooked medium-grain rice, sultanas or raisins, and cinnamon in the prepared casserole dish.
  5. Add the Warm Milk: Pour the hot milk mixture over the rice, dried fruit, and cinnamon, then briefly stir everything together.
  6. Cover the Dish: Cover the casserole dish securely with its lid or aluminum foil before placing it in the oven.
  7. Bake the Pudding: Bake for 1 hour, stirring every 20 minutes to loosen the rice from the base and prevent it from setting there.
  8. Stir in the Cream: Remove the pudding from the oven after 1 hour and stir in the cream thoroughly.
    The pudding may appear somewhat watery immediately after baking, but the excess liquid evaporates quickly.
  9. Check the Texture: Keep the pudding creamy and loose enough to gently ooze when served, rather than allowing it to become overly thick.
  10. Serve Warm: Serve the rice pudding immediately on its own, or add a scoop of vanilla ice cream for a richer dessert.

Notes

  • Medium-grain white rice gives the pudding its best balance of tenderness and creaminess. Risotto rice can also be used, but it requires additional liquid and a longer cooking time.
  • If using risotto rice such as arborio, add 1 cup (250 ml) water to the saucepan with the milk and bake for about 1 hour 20 minutes.
  • Sultanas or raisins are interchangeable, and other dried fruit can be used according to preference. The dried fruit expands considerably during cooking.
  • If the rice is still undercooked after the stated baking time, cover the dish and continue cooking, adding water as needed rather than additional milk.
  • If the finished pudding becomes too thick, stir in hot water to loosen it to the desired creamy consistency.
  • The pudding naturally firms as it cools. For reheating, warm it in the microwave and add a splash of water to restore a softer texture.
  • For a coconut variation, replace the dairy milk with 2 cups coconut milk plus 1 cup water. Omit the cinnamon, then finish with lime zest and tropical fruit such as pineapple or mango.