Ingredients
- 1 cup cooked white rice
- 2 cups whole milk
- ½ cup heavy cream (optional but makes it richer)
- ½ cup granulated sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Powdered sugar for topping
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine cooked rice, milk, cream, sugar, salt, and vanilla.
- Stir in the beaten eggs until everything is well mixed.
- Pour the mixture into a greased baking dish or ramekins.
- Sprinkle cinnamon on top.
- Bake for 35–40 minutes, until the pudding is set but still creamy.
- Let it cool slightly and dust with powdered sugar before serving.
Optional Add-Ins
- Raisins or dried cranberries
- Nutmeg for extra warmth
- Butter (1 tbsp) stirred in after baking for extra richness
Serving Tip
Best served warm, but it’s also delicious chilled from the refrigerator.