eat:

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:

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

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