Rice pudding is a classic dessert that evokes a sense of comfort and nostalgia. This creamy baked version, infused with cinnamon, takes this timeless recipe to the next level. The combination of soft rice, creamy custard, and the warm spice of cinnamon creates a dish that’s both satisfying and indulgent. Perfect for family gatherings or a cozy night in, this dessert is easy to prepare and absolutely irresistible.
Ingredients
To make a rich and creamy baked rice pudding, you’ll need the following:
For the Pudding:
- 1 cup (200g) of uncooked short-grain or arborio rice
- 4 cups (1 liter) of whole milk
- 1 cup (240ml) of heavy cream
- ¾ cup (150g) of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg (optional)
- ¼ teaspoon of salt
For Garnish:
- Ground cinnamon for dusting
- A handful of raisins or chopped nuts (optional)
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 325°F (160°C). Lightly grease a baking dish or casserole dish with butter to prevent sticking.
Step 2: Cook the Rice
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- Remove the rice from heat and let it cool slightly.
Step 3: Prepare the Custard Mixture
TO CONTINUE READING THE ARTICLE PLEASE SEE PAGE 2
Pages: 1 2
