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**Creamy Baked Rice Pudding with Cinnamon: A Cozy and Delicious Dessert**
If you’re looking for a comforting dessert that brings back nostalgic memories of family dinners or cozy evenings at home, then **creamy baked rice pudding with cinnamon** is just the treat you need. This classic dish is simple, comforting, and bursting with flavor, making it the perfect dessert for any occasion—whether it’s a holiday gathering, a casual dinner, or just a sweet indulgence for yourself.
This version of rice pudding is baked to perfection, resulting in a luscious, creamy texture that is elevated with the warm, fragrant touch of cinnamon. The best part? It’s incredibly easy to make and can be enjoyed both warm and chilled, making it a versatile dessert for any time of year.
Let’s dive into the recipe and discover how to create this delicious, cozy dessert in your own kitchen.
### Ingredients for Creamy Baked Rice Pudding with Cinnamon
This recipe requires just a handful of simple ingredients, many of which you likely already have in your pantry. Here’s what you’ll need:
– **1 cup Arborio rice** (or any short-grain rice, which helps give the pudding its creamy texture)
– **2 1/2 cups whole milk** (you can use half-and-half or heavy cream for extra richness, or even dairy-free milk options if preferred)
– **1/2 cup sugar** (adjust to taste, you can use brown sugar for a deeper flavor)
– **2 large eggs**
– **1 tablespoon butter** (for a richer, velvety texture)
– **1 teaspoon vanilla extract**
– **1/4 teaspoon salt**
– **1 teaspoon ground cinnamon** (plus extra for sprinkling)
– **1/4 teaspoon ground nutmeg** (optional, for a hint of spice)
– **1/4 cup raisins** (optional, for added sweetness and texture)
### Instructions: How to Make Creamy Baked Rice Pudding
**Step 1: Preheat the Oven**
Begin by preheating your oven to **350°F (175°C)**. This will ensure that the oven is at the right temperature for baking the pudding.
**Step 2: Prepare the Rice**
In a medium-sized saucepan, combine the **Arborio rice** and **2 cups of milk**. Bring it to a simmer over medium heat, stirring occasionally. Once the mixture reaches a simmer, reduce the heat and let the rice cook for about 15-20 minutes, until most of the milk has been absorbed and the rice is tender. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pan.
**Step 3: Mix the Custard Base**
While the rice is cooking, in a separate bowl, whisk together the **eggs**, **sugar**, **remaining 1/2 cup of milk**, **butter**, **vanilla extract**, **salt**, and **cinnamon** (and nutmeg, if using). This mixture will form the creamy custard that will enrich the rice pudding.
**Step 4: Combine Rice and Custard**
Once the rice is cooked and softened, remove the saucepan from the heat. Slowly pour the egg and milk mixture into the rice, stirring constantly to combine. Make sure to mix it thoroughly so that the rice is coated evenly with the custard.
**Step 5: Add Raisins (Optional)**
If you’re using raisins, stir them into the mixture now. The raisins will absorb some of the liquid and soften as the pudding bakes, adding a sweet, chewy texture that complements the creamy rice.
**Step 6: Transfer to Baking Dish**
Pour the rice pudding mixture into a greased 9×9-inch baking dish (or similar-sized casserole dish). Smooth out the top with a spatula.
**Step 7: Bake the Pudding**
Place the dish in the preheated oven and bake for about **45-50 minutes**, or until the pudding is set and golden on top. You’ll know it’s done when the pudding is firm to the touch and has a slight jiggle in the center. Be sure to check the pudding halfway through to ensure it’s baking evenly.
**Step 8: Serve and Enjoy**
Once the pudding is baked, remove it from the oven and let it cool slightly before serving. For extra flavor, sprinkle a little more cinnamon on top before serving. This rice pudding can be served warm or chilled, depending on your preference.
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