There’s something comforting about the aroma of cinnamon wafting through the kitchen as a creamy dessert bakes in the oven. This creamy baked rice pudding is the perfect blend of rich, custard-like texture and subtle sweetness, with a warm cinnamon twist.
Ingredients
For the Pudding:
- 1 cup uncooked short-grain white rice
- 2 cups water
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Topping:
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar (optional)
- 2 tablespoons butter, cut into small pieces
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Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish or a deep pie dish. - Cook the Rice:
In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. - Make the Custard Base:
In a large mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until well combined. - Combine and Transfer:
Stir the cooked rice into the milk mixture and pour the mixture into the prepared baking dish. - Bake:
Place the dish in the oven and bake for 50–60 minutes, stirring gently halfway through, until the pudding is set but still slightly wobbly in the center. - Add Topping and Finish:
Mix the cinnamon and sugar (if using) for the topping. Sprinkle evenly over the baked pudding and dot with butter. Return to the oven for an additional 10 minutes, or until the top is golden and slightly caramelized. - Cool and Serve:
Let the pudding cool for 10–15 minutes before serving. Enjoy it warm for ultimate coziness, or refrigerate and serve chilled for a creamy, refreshing treat. -
Serving Suggestion:
Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent dessert.
Enjoy this heartwarming classic with loved ones!
- Preheat Oven:
