Here’s a comforting and delicious recipe for Creamy Baked Rice Pudding with Cinnamon. It’s perfect for dessert, breakfast, or a sweet snack!
Ingredients:
- 1 cup short-grain white rice (such as Arborio rice)
- 2 1/2 cups whole milk (or 2% milk for a lighter version)
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (plus extra for sprinkling)
- 1/2 tsp ground nutmeg (optional)
- 1/2 cup raisins (optional, but traditional in many recipes)
Instructions:
1. Prepare the Rice:
- Preheat your oven to 325°F (165°C).
- In a medium saucepan, bring 2 1/2 cups of milk and 1/2 cup heavy cream to a gentle simmer over medium heat.
- Add the rice to the saucepan and cook it uncovered for about 15-20 minutes, stirring occasionally until the rice is tender and most of the liquid has been absorbed. The mixture will still be creamy, but the rice should be cooked through. If needed, add more milk to reach the desired consistency.
2. Make the Custard Mixture:
- In a separate bowl, whisk the eggs, sugar, salt, vanilla extract, cinnamon, and nutmeg (if using) until smooth and well combined.
3. Combine Rice and Custard:
- Once the rice has cooked, remove the saucepan from the heat. Gradually pour the egg mixture into the hot rice, stirring constantly to prevent the eggs from scrambling. Be sure the rice is still hot enough to cook the eggs as you mix.
- If using raisins, stir them in at this stage.
4. Bake the Rice Pudding:
- Grease a 9-inch baking dish or a similar-sized casserole dish with butter or cooking spray.
- Pour the rice mixture into the prepared dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, stirring once halfway through. The pudding should be set and lightly golden on top. It will still be a bit soft and custardy when you remove it from the oven but will firm up as it cools.
5. Cool and Serve:
- Allow the rice pudding to cool for about 10 minutes before serving.
- Sprinkle with extra cinnamon on top before serving, and enjoy!
Tips:
- If you prefer a thicker rice pudding, you can bake it for an extra 5-10 minutes, keeping an eye on it to prevent over-browning.
- You can also substitute raisins with other dried fruits such as cranberries or currants for a twist.
- For a creamier texture, use half-and-half instead of the heavy cream and milk combination.
- Rice pudding can be stored in the fridge for up to 4-5 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen it up if needed.
This Creamy Baked Rice Pudding with Cinnamon is a warm, comforting dish that’s rich and creamy with the perfect touch of cinnamon spice! Enjoy it on its own or with a dollop of whipped cream for extra indulgence!
