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A creamy rice pudding with perfect texture, a hint of cinnamon and handful of raisins

Cinnamon rice pudding

A creamy rice pudding with perfect texture, a hint of cinnamon and handful of raisins

Information not currently available
  • 5 g unsalted butter
  • 1 ltr milk
  • 75 g white sugar
  • 2 tsp vanilla extract
  • 150 g medium grain white rice, uncooked
  • 75 g sultanas or raisins
  • 3/4 tsp cinnamon
  • 125 ml thick/clotted cream
  1. Preheat oven to 180°C/350°F.
  2. Grease a casserole dish with butter.
  3. Place milk, sugar and vanilla in a saucepan over medium high heat.
  4. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy but do not boil.
  5. Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
  6. Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
  7. After 1 hour, remove from oven and add cream. Give it a good stir – it will look a bit watery straight out of the oven but it evaporates quickly.
  8. Serve immediately, shake cinnamon over the top, can add ice cream
Information not currently available

IN THIS RECIPE

Ground Cinnamon 75g

Ground Cinnamon 75g

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