Recipe video above. A cosy, creamy rice pudding with the perfect soft rice texture - but not mushy and gluey. A hint of cinmamon and handful of raisins really elevates this into a dessert that can be served just as it is, straight out of the pot, rather than fussing with making a compote or similar that you really do need for plain rice puddings. But a scoop of vanilla ice cream will really take it over the top!
Keyword: rice pudding
Servings: 5- 6 people
1tbspunsalted butter, for greasing
4cupsmilk(full or reduced fat, Note 1)
3/4cupmedium grain white rice, uncooked- definitely the best for rice pudding (Note 2)
Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split.
Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
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. I like mine creamy so it oozes when you serve it.
Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!
1. Milk - haven't tried non dairy but I see no reason why it wouldn't work.For coconut milk, use 2 cups coconut milk and 1 cup water in place of dairy milk (but skip the cinnamon, I'd stir through some lime zest at the end and top with pineapple or mango for a tropical / South East Asian style)2. Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice.Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.3. Sultanas / raisins - either is fine. I know 1/2 cup doesn't sound like much but they expand about 3 - 4 times their size. Feel free to use other dried fruit of choice.4. Cook times / tweaking - rice might take longer if your oven runs weak or you use a different type of rice. Just cover and keep cooking, adding water as necessary (you won't need more milk), until the rice is cooked to your taste and it's creamy as pictured in the video.If it gets too thick, then just add hot water to loosen it up.5. Storage - will firm up as it cools. Heat in microwave and add a splash of water to loosen it up. It reheats very well if you use medium grain rice (other rices are too temperamental and will either turn to mush or stay too hard).6. Nutrition per serving, assuming 6 servings.