Creamy Baked Rice Pudding with Cinnamon

Here’s a classic Creamy Baked Rice Pudding with Cinnamon recipe—rich, comforting, and gently spiced:

Creamy Baked Rice Pudding with Cinnamon

Ingredients:

• 3/4 cup uncooked white rice (short-grain or Arborio preferred for creaminess)

• 1 1/2 cups water

• 2 1/2 cups whole milk

• 1 cup heavy cream

• 1/3 cup granulated sugar

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (plus more for topping)

• 1/4 teaspoon ground nutmeg (optional)

• 1 teaspoon pure vanilla extract

• 2 large eggs, beaten

• 1/2 cup raisins (optional)

• Butter (for greasing the baking dish)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 325°F (160°C). Lightly butter a 2-quart baking dish.

2. Cook the Rice:

   • In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.

3. Mix the Custard:

   • In a large bowl, whisk together the milk, cream, sugar, salt, cinnamon, nutmeg (if using), vanilla, and beaten eggs until well combined.

4. Combine Ingredients:

   • Stir the cooked rice into the custard mixture. Add raisins if using.

5. Bake:

   • Pour the mixture into the prepared baking dish. Sprinkle a little cinnamon over the top.

   • Place the baking dish inside a larger roasting pan. Add hot water to the outer pan to create a water bath, reaching halfway up the sides of the pudding dish.

6. Bake Time:

   • Bake for about 1 hour to 1 hour 15 minutes, or until the pudding is set but still slightly wobbly in the center. A knife inserted should come out mostly clean.

7. Cool & Serve:

   • Let it cool slightly. Serve warm, at room temperature, or chilled. You can add a dollop of whipped cream or a drizzle of honey for extra indulgence.