Creamy Baked Rice Pudding with Cinnamon
Ingredients:
- 1/2 cup uncooked rice (short-grain or Arborio for creaminess)
- 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (plus extra for garnish)
- 1/4 tsp salt
- 1/2 cup raisins (optional)
- 2 tbsp unsalted butter (melted)
Instructions:
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Preheat the oven:
- Set your oven to 325°F (163°C).
- Grease a 9x9-inch baking dish with butter or nonstick spray.
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Cook the rice:
- In a saucepan, bring 1 cup of water to a boil.
- Add the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
- Remove from heat and let it cool slightly.
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Prepare the custard mixture:
- In a large bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and salt.
- Gradually whisk in the milk until fully combined.
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Combine ingredients:
- Stir the cooked rice and raisins (if using) into the milk mixture.
- Pour the mixture into the prepared baking dish.
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Bake:
- Place the baking dish in a larger pan filled with hot water (a water bath) to ensure even baking and a creamy texture.
- Bake for 50–60 minutes, or until the pudding is set but still slightly jiggly in the center.
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Finishing touches:
- Remove from the oven and let it cool for 15 minutes.
- Sprinkle with additional cinnamon before serving.
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Serve warm or chilled:
- Enjoy warm for a cozy dessert, or refrigerate for a few hours to enjoy a chilled version.
Tips for the Best Rice Pudding:
- Use whole milk or a mix of milk and cream for extra creaminess.
- Stir in nuts, such as almonds or pecans, for added texture.
- Add a splash of rum or almond extract for a unique flavor twist.
- Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Enjoy your creamy baked rice pudding with cinnamon, a classic comfort food that's simple yet satisfying!
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