Indulge in the creamy goodness of this baked rice pudding, a timeless dessert that combines the rich flavors of tender rice, silky milk, and aromatic cinnamon. The creamy texture, golden top, and subtle sweetness make this dish a perfect treat for any occasion. Whether enjoyed warm on a chilly day or chilled for a refreshing dessert, this easy-to-make rice pudding is bound to become a family favorite.
Ingredients:
- 1 cup long-grain white rice
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for garnish
- 2 large eggs
- 1/4 cup brown sugar (optional, for a caramelized top)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish with butter or non-stick spray. - Cook the Rice:
In a medium saucepan, cook the rice in water according to package instructions. Drain any excess water and set the cooked rice aside. - Prepare the Pudding Base:
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, salt, and vanilla extract. Add the cooked rice to the mixture, stirring to combine. - Add Cinnamon and Eggs:
Stir in the ground cinnamon. In a separate bowl, beat the eggs lightly, then gradually add them to the rice mixture, stirring constantly to prevent curdling. - Bake the Pudding:
Pour the rice mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle the brown sugar evenly over the top (if using) for a caramelized crust. - Bake:
Bake in the preheated oven for 50-60 minutes, or until the pudding is set with a golden-brown top and the center is slightly jiggly. Stir halfway through baking for even cooking. - Serve:
Remove the pudding from the oven and let it cool for a few minutes. Sprinkle a little extra cinnamon on top before serving. Enjoy warm or chilled for a delightful treat.