Instructions
Preheat the oven. This ensures even cooking when the pudding goes in.
Rinse the rice under cold water to remove excess starch for a smoother texture.
In a large saucepan, combine the rinsed rice, milk, and a pinch of salt. Simmer over medium heat, stirring frequently to prevent sticking.
Cook the rice until tender and most of the liquid is absorbed.
In a separate bowl, whisk together the eggs, sugar, and vanilla extract. This forms the custard base.
Slowly temper the egg mixture by adding a small amount of the hot rice mixture while whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the rice, stirring constantly.
Add the heavy cream, stirring until fully combined for a rich texture.
Grease a baking dish with butter.
Pour the rice mixture into the dish, spreading it evenly.
Sprinkle ground cinnamon generously over the top for flavor and aroma.
If using, add raisins—either folded into the mixture or sprinkled on top.
Bake in the preheated oven for 40–50 minutes, until set and golden brown on top.
Let the pudding cool slightly before serving to enhance the flavors and make serving easier.
Serve warm for a cozy treat or chilled for a refreshing dessert.
How to Make
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