Craving warm, comforting goodness? This creamy cinnamon rice pudding recipe is your ticket to a cozy night in, promising a simple yet delightful homemade treat.
Forget complicated desserts; with just a handful of ingredients and easy steps, you'll be savoring spoonfuls of bliss in no time.
Ingredients
Let's gather what you'll need for this cozy cinnamon rice pudding – it's easier than you think! First, grab 4 cups of milk – full or reduced fat works, totally your call. Then, you'll want 1/3 cup of white sugar, plus 2 teaspoons of vanilla extract.
Now, for the rice itself – 3/4 cup of medium-grain white rice is the star here. Trust me, it's the best! Don't forget 1/2 cup of sultanas or raisins; they plump up beautifully, but if you wanna get wild, throw in other dried fruits instead. Carrot cake recipes, like this rice pudding, also often benefit from the addition of warming spices. We're almost there!
Next up, get 3/4 teaspoon of cinnamon cause it wouldn't be a cinnamon rice pudding without it. Finally, you'll need 1/2 cup of heavy cream — or you could even melt some butter, that'll work too! And one tablespoon of butter so you can lightly grease the casserole dish. Ready to get cooking?
Instructions
Now that all the ingredients are prepped, it's time to get this show on the road! Preheat your oven to 350°F, that's 180°C for you metric system lovers. Grease a casserole dish – make sure it's at least 10 cups big!
Next, grab a saucepan. I want you to pour in the milk, sugar, and vanilla. Heat it over medium-high until it simmers – stir it so the sugar dissolves. Don't let it boil, or you'll be sad!
Take your greased dish. Toss in the rice, raisins, and cinnamon. A dash of cinnamon spice similar to what's used in muffins can add a warm depth. Pour the milk mixture over the top. Give it a little stir. Cover it with a lid or foil – let's get baking!
Bake for 1 hour. Stir the rice every 20 minutes – break up any clumps.
Remove it from the oven. Add the cream and stir well. It'll look watery, but don't worry – it'll thicken up quickly! Serve immediately, because it is so yummy
Recipe Notes
Here are a few quick notes I want to share with you! I've tweaked this recipe a bunch, so I've got some insider tips to help you nail it.
First, let's talk milk! I've only tested dairy milk, but I'm sure non-dairy would work just fine. Although- avoid the cinnamon completely if you use coconut!
Next, rice is key Medium grain is my top pick – hands down. Risotto rice works too, you'll just need to add extra liquid.
- Adjusting sweetness: Feel free to adjust the sugar to your liking. Want it sweeter? Go for it!
- Oven temps: Keep an eye on your oven- some run hot!
- Storage: Got leftovers? They'll firm up as they cool. Just add a splash of water when you reheat!
I hope these help. Happy cooking!
Nutrition Information
I'm excited to share the nutritional lowdown with you! Now, keep in mind, these are estimates—based on 6 servings. We're talking roughly 309 calories per bowl. Not bad for a creamy, dreamy dessert, right?
Let's break it down. You're looking at around 48 grams of carbs—energy for your adventures! Protein? About 8 grams to help keep you strong. Fat clocks in at 10 grams, including 6 grams of saturated fat. A bit naughty, maybe, but oh-so-good!
Don't worry, there's some good stuff too! You will get a boost of calcium(23%) and potassium.
Short Recipe Version
Creamy Cinnamon Rice Pudding
Prep Time: 5 minutes
Cook Time: 50 minutes
Serving Size: 6
Ingredients:
1/2 cup uncooked rice
3 cups milk
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions:
- Combine rice, milk, sugar, cinnamon, and salt in a saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 45-50 minutes, stirring frequently, until rice is tender and pudding has thickened.
- Remove from heat and stir in vanilla extract.
- Let cool slightly before serving.
Nutrition Information (per serving, estimated):
Calories: 150
Protein: 5g
Fat: 3g
Carbohydrates: 25g