Ingredients

• ½ cup uncooked long-grain white rice (or arborio)
• 3 cups whole milk (or plant-based: oat, almond, or coconut)
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (plus extra for topping)
• ¼ tsp salt
• ½ cup raisins (or dried cranberries)
• 1 egg (optional, for creamier texture)
• 2 tbsp butter or coconut oil

Instructions

Preheat oven to 325°F (160°C). Grease a 1.5–2 quart baking dish.
In the dish, combine uncooked rice, milk, sugar, vanilla, cinnamon, salt, raisins, and butter. Stir well.
Optional: In a small bowl, beat egg and stir in ½ cup of the milk mixture. Pour back into the dish and mix gently (adds silkiness).
Bake uncovered 1 hour 15 mins–1 hour 30 mins, stirring every 30 minutes, until rice is tender and pudding is thick and creamy.
Let cool slightly—the pudding will thicken as it cools.
Serve warm or chilled, dusted with extra cinnamon or a sprinkle of nutmeg.

✨ Perfect after dinner, as a breakfast treat, or for meal prep!

💡 Make ahead: Stores in the fridge up to 5 days. Reheat gently with a splash of milk.

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 1 hr 30 mins , Total Time : 1 hr 40 mins , Servings : 6 , Calories : 220 , Net Carbs: 38g , Fats: 7g , Protein: 7g