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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!
View original recipe on recipetineats.comPreheat oven to 180°C/350°F (all types).
Grease a 10 cup+ casserole dish with butter.
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!
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