Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Grease a large casserole dish (10+ cups capacity) with butter, making sure to coat the bottom and sides well.
- In a medium saucepan, combine milk, sugar, and vanilla extract. Heat over medium-high heat, stirring occasionally to dissolve the sugar. Bring to a gentle simmer until the surface becomes foamy - do not let it boil as this can cause the milk to split.
- In the prepared baking dish, combine the uncooked rice, sultanas (or raisins), and ground cinnamon. Mix these dry ingredients together briefly.
- Pour the hot milk mixture over the rice mixture in the baking dish. Give it a brief stir to combine, then cover tightly with aluminum foil or a lid.
- Bake for 60 minutes total, stirring every 20 minutes to break up any rice that starts to set on the bottom. This ensures even cooking and prevents sticking.
- After 60 minutes, remove from oven and immediately stir in the heavy cream. Mix well - the pudding will look watery at first but will thicken quickly as it cools. Let rest for 5 minutes before serving.
- Serve warm straight from the dish, or top with a scoop of vanilla ice cream for an extra special treat. The pudding can be enjoyed immediately while creamy and slightly loose.
Notes
Rice Type: Medium grain white rice works best for the perfect creamy texture. Arborio rice can be substituted but requires an extra cup of water and 20 minutes more cooking time.
Milk Options: Any fat percentage milk works. For coconut version, use 2 cups coconut milk plus 1 cup water, skip cinnamon, and add lime zest at the end.
Texture Tips: If too thick, add hot water gradually. If too thin, cook uncovered for 10-15 minutes longer.
Storage: Refrigerate for up to 4 days. Reheat in microwave with a splash of milk or water to restore creaminess.
Variations: Try chocolate (add cocoa powder), lemon (add zest), or spiced versions (add nutmeg or cardamom).