Ingredients and Weight:
- Jasmine rice: 1 cup (200g)
- Whole milk: 4 cups (950ml)
- Heavy cream: 1 cup (240ml)
- Sugar: 1/2 cup (100g)
- Ground cinnamon: 1 teaspoon (5g)
- Vanilla extract: 1 teaspoon (5ml)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, for greasing: 1 tablespoon (15g)
Preparation Time:
15 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Rinse the jasmine rice thoroughly in a fine-mesh sieve until the water runs clear.
- Grease an 8-inch (20cm) baking dish with unsalted butter.
- Combine the rice, milk, heavy cream, sugar, ground cinnamon, vanilla extract, and salt in the baking dish.
- Bake for 60-75 minutes, or until the rice is tender and the pudding has thickened. A knife inserted into the center should come out clean.
- Let the rice pudding cool slightly before serving.
Nutritional Information:
- Calories: 455 per serving (1/8 of the recipe)
- Protein: 8g
- Carbohydrates: 89g
- Fat: 17g
Dish Characteristics:
- Creamy and silky smooth
- Rich and flavorful
- Warm and comforting
- Easy to make and perfect for a crowd
User Comments:
- "This is the best rice pudding I've ever had. It's so creamy and delicious!" - Sarah J.
- "I love the warm, comforting flavors of this pudding. It's perfect for a cold winter night." - John H.
- "This rice pudding is easy to make and always turns out perfectly. I highly recommend it!" - Mary S.
Special Precautions and Tips:
- Use a large enough baking dish to prevent the pudding from overflowing.
- If you don't have ground cinnamon, you can use a cinnamon stick. Just remove it before serving.
- The pudding will thicken more as it cools. If you want a thicker pudding, you can cook it for longer.
- Serve the pudding warm or cold, with your favorite toppings (such as fruit, whipped cream, or nuts).
