Creamy Baked Rice Cinnamon (Printable)

Slow-baked creamy rice with cinnamon and raisins, tender and rich in flavor for a comforting dessert.

# What You'll Need:

→ Grains

01 - 2/3 cup short-grain white rice

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup heavy cream
04 - 3 tbsp unsalted butter

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Fruit

06 - 1/2 cup raisins

→ Spices & Flavorings

07 - 1 tsp ground cinnamon
08 - 1 tsp pure vanilla extract
09 - 1/4 tsp fine salt

→ Optional Topping

10 - Ground nutmeg, for garnish

# Step-by-Step:

01 - Preheat the oven to 325°F. Lightly butter a 2-quart baking dish.
02 - Rinse the rice under cold water until the water runs clear. Drain thoroughly.
03 - In a large saucepan, combine milk, cream, sugar, butter, cinnamon, and salt. Warm over medium heat, stirring until sugar dissolves and mixture is steaming without boiling.
04 - Stir in rinsed rice and raisins. Remove from heat and incorporate vanilla extract.
05 - Pour mixture into prepared baking dish and stir gently to distribute rice and raisins evenly.
06 - Cover dish tightly with foil and bake for 55 minutes, stirring gently halfway through cooking.
07 - Remove foil and continue baking 15 to 20 minutes until pudding thickens and rice becomes very tender.
08 - Let rest 10 minutes. Serve warm or chilled, garnished with ground nutmeg if desired.

# Expert Advice:

01 -
  • It fills your kitchen with a scent so inviting that people will ask what's baking before they even sit down.
  • Once the oven takes over, you have time to breathe, clean up, or simply sit with a cup of tea.
  • The rice becomes so tender and the milk so thick and luxurious that it tastes far fancier than the minimal effort required.
  • It works equally well served warm straight from the oven or chilled the next day, making it flexible for any occasion.
02 -
  • Rinsing the rice actually matters here—unwashed rice will make your pudding thick and pasty instead of creamy, and there's no fix once it happens.
  • That halfway stir is non-negotiable because the rice at the bottom can stick or cook unevenly if left alone, and opening the oven briefly doesn't ruin anything despite what you might worry.
  • If your pudding seems too thick when you take it out, it will continue to thicken as it cools, so err on the side of slightly loose rather than adding more milk.
03 -
  • Make this pudding the day before serving—it actually tastes better after sitting overnight as the flavors deepen and the texture becomes more unified and smooth.
  • If you're nervous about whether it's done, remember that rice pudding should jiggle slightly when you move the dish, not be completely rigid; rigid means you've overcooked it slightly.
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