Step 1: Cook the Rice

 Rinse the rice with water.

 Cook according to package directions until soft.

 Allow it to cool slightly.

Step 2: Prepare the Creamy Mixture

 In a large bowl, mix together:

• Milk
• Heavy cream
• Sugar
• Eggs
• Vanilla
• Cinnamon
• Salt

 Stir until smooth and creamy.

Step 3: Combine Everything

 Add the cooked rice into the creamy mixture.

 Stir in butter gently.

Step 4: Prepare for Baking

 Preheat oven to 350°F (175°C).

 Lightly grease a baking dish.

 Pour the mixture evenly into the dish.

Step 5: Bake

 Bake for 45–55 minutes until the top becomes lightly golden and the pudding is creamy.

 Stir gently once during baking for extra smooth texture.

Step 6: Cool Slightly

 Let the pudding rest for 10–15 minutes after baking.

This helps the texture become even creamier.

Step 7: Serve

 Scoop into bowls or plates.

 Add whipped cream and a little cinnamon on top.

Serve warm or chilled. 

 Helpful Tips

 Whole milk creates the richest texture.

 Do not overbake to keep the pudding creamy.

 Short-grain rice works especially well.

 Add fresh fruit for extra flavor.

Quick Questions

Can I make it ahead of time?

Yes! It tastes wonderful the next day.

How do I store leftovers?

Keep refrigerated in a covered container for up to 4 days.

Can I warm it again?

Yes, warm gently and add a splash of milk if needed.