Step 1: Prepare the Rice
- Preheat your oven to 350°F (175°C).
- Rinse the rice under cold water to remove excess starch.
- In a medium saucepan, combine the rice, milk, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Cook until the rice is tender and has absorbed most of the liquid, about 15–20 minutes.
Step 2: Make the Custard
- In a separate bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
- Gradually temper the egg mixture by adding a small amount of the hot rice mixture while whisking constantly to prevent curdling.
- Slowly pour the tempered egg mixture back into the saucepan with the rice, stirring continuously.
Step 3: Add Cream and Assemble
- Stir in the heavy cream until fully combined.
- Grease a baking dish with butter and pour in the rice mixture, spreading it evenly.
- Sprinkle ground cinnamon generously over the top. If using raisins, fold them into the mixture or scatter them on top.
Step 4: Bake the Pudding
- Place the dish in the preheated oven and bake for 40–50 minutes, or until the pudding is set and the top is golden brown.
Step 5: Cool and Serve
- Remove the pudding from the oven and let it cool slightly to allow the flavors to meld.
- Serve warm for a cozy dessert or chill in the refrigerator for a refreshing treat.
Tips and Variations
