Ingredients:
-
1 cup Arborio rice (short-grain rice works best)
-
4 cups whole milk
-
3/4 cup sugar (you can adjust based on your sweetness preference)
-
1/4 cup heavy cream
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 tsp ground cinnamon (plus extra for garnish)
-
1/4 tsp salt
-
1/2 cup raisins (optional)
Instructions:
-
Preheat oven to 325°F (160°C). Grease a 9×9 inch baking dish or an equivalent-sized casserole dish.
-
Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the rice is soft but still a little firm. Drain any excess water if necessary.
-
Make the custard: In a large bowl, whisk together the milk, sugar, heavy cream, eggs, vanilla extract, cinnamon, and salt until fully combined.
-
Combine rice and custard: Stir the cooked rice into the milk mixture, ensuring it’s well mixed.
-
Assemble the pudding: If using raisins, fold them in at this stage. Pour the rice mixture into the prepared baking dish.
-
Bake the pudding: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set, but still a little jiggly in the center. You can stir halfway through baking to help it bake more evenly.
-
Cool and serve: Let the pudding cool for 10-15 minutes before serving. It will thicken as it cools. Sprinkle a little extra cinnamon on top for garnish.
Tips:
-
Rice texture: For extra creaminess, you can use a bit more heavy cream or substitute some of the milk with coconut milk.
-
Serving suggestion: Serve warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
This creamy baked rice pudding is the perfect cozy dessert, especially with that sweet cinnamon aroma filling the kitchen! Would you like any variations or tips on how to tweak it?