Ingredients
- 1 tbsp unsalted butter, for greasing
- 4 cups milk (full-fat or reduced-fat)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked
- 1/2 cup sultanas or raisins
- 3/4 tsp cinnamon
- 1/2 cup thickened or heavy cream
Instructions
- Preheat oven to 350°F (180°C).
- Grease a 10-cup (or larger) casserole dish with butter.
- In a saucepan over medium-high heat, combine milk, sugar, and vanilla. Heat until the surface is foamy, stirring occasionally to dissolve sugar. Do not boil.
- In the greased baking dish, add rice, raisins, and cinnamon. Pour the warmed milk mixture over and give it a quick stir. Cover with a lid or foil.
- Bake for 1 hour, stirring every 20 minutes to break up rice that may stick to the bottom.
- Remove from oven and stir in the cream. The pudding may appear watery at first, but it will thicken as it sits.
- Serve warm as is, or elevate with a scoop of vanilla ice cream.
Notes
- Use full-fat milk for a richer texture.
- Add a pinch of nutmeg for extra spice warmth.
- Leftovers can be stored in the fridge and reheated gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Sugar: 16g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
