Creamy Cinnamon Oven-Baked Rice Pudding Recipe

Introduction

Creamy Cinnamon Rice Pudding is a comforting and easy-to-make dessert that fills your home with warm, inviting aromas. With tender rice cooked in sweetened milk, a hint of cinnamon, and a touch of cream, this classic treat is perfect for any occasion.

Ingredients

• 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
• 1/2 cup cream (thickened/heavy or a bit of butter)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F).
2. Step 2: Grease a 10 cup or larger casserole dish with the unsalted butter.
3. Step 3: In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Bring to a simmer while stirring to dissolve the sugar. Watch carefully so it doesn’t boil, as boiling can cause splitting. The surface should become foamy.
4. Step 4: In the greased baking dish, add the rice, sultanas, and cinnamon. Pour the simmering milk mixture over the rice and gently stir once. Cover the dish with a lid or foil.
5. Step 5: Bake the pudding for one hour, stirring every 20 minutes to break up any rice that begins to settle on the bottom.
6. Step 6: Remove the dish from the oven and stir in the cream. The pudding will appear a bit watery at this stage, but it will thicken quickly as it cools and stands.
7. Step 7: Serve the rice pudding immediately, either on its own or with a scoop of vanilla ice cream for an extra indulgent touch.

Tips & Variations

• For best texture, use medium grain white rice, which cooks tender but not mushy.
• Swap sultanas with chopped dried apricots or cranberries for a different fruity twist.
• Add a pinch of nutmeg along with the cinnamon for extra warmth and spice.
• Use coconut milk instead of dairy milk to make a dairy-free version with a subtle coconut flavor.
• Stir in toasted nuts like almonds or pecans right before serving for added crunch.

Storage

Store leftover rice pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid high heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this rice pudding on the stovetop instead of baking?

Yes, you can simmer the rice, milk, sugar, and spices on the stove over low heat, stirring frequently until the rice is tender and creamy. Baking adds a hands-off convenience and even cooking, but stovetop works well too.

What type of rice works best for this pudding?

Medium grain white rice is ideal because it cooks to a creamy texture without becoming overly sticky or mushy, giving the pudding its classic consistency.

Creamy Cinnamon Oven-Baked Rice Pudding Recipe

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★★★★★

4.5 from 147 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: About 6 servings 1x

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Description

This creamy cinnamon rice pudding is a comforting and easy-to-make dessert, baked to perfection with tender rice, sweet sultanas, and warm cinnamon, finished with rich cream for a luscious texture.

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Ingredients

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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

For Finishing

• 1/2 cup cream (thickened/heavy) or a bit of butter

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Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F) suitable for all oven types, ensuring it reaches the right temperature for even cooking.
2. Prepare baking dish: Grease a 10 cup or larger casserole dish with unsalted butter to prevent sticking and help with even baking.
3. Simmer milk mixture: In a saucepan over medium-high heat, combine the milk, sugar, and vanilla extract. Bring to a gentle simmer while stirring to dissolve the sugar. Do not boil as this may cause the milk to split; look for a foamy surface.
4. Combine ingredients in dish: Add the uncooked medium grain rice, sultanas, and cinnamon into the prepared baking dish. Pour the hot milk mixture over the rice and stir briefly to mix evenly. Cover the dish with a lid or foil to trap moisture during baking.
5. Bake the pudding: Place the covered dish in the preheated oven and bake for 1 hour. Every 20 minutes, remove and stir the pudding to break up any rice settling on the base, ensuring creamy consistency throughout.
6. Add cream and stir: After baking, remove the pudding from the oven and stir in the thickened cream thoroughly. The pudding may seem watery initially but will thicken as it cools slightly, resulting in a creamy, luscious texture.
7. Serve: Serve the rice pudding immediately as is for a classic comforting dessert or with a scoop of vanilla ice cream for an indulgent treat.

Notes

• Note 1: Full or reduced-fat milk can be used depending on preference; whole milk yields a richer pudding.
• Note 2: Medium-grain white rice is ideal for the best texture in rice pudding; avoid using long-grain rice.
• Note 3: Sultanas or raisins add natural sweetness and texture; you can soak them beforehand for extra plumpness if desired.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: rice pudding, cinnamon, creamy dessert, baked rice pudding, easy dessert recipe