Instructions
step 1 Preheat your oven to 350°F (175°C) and grease a baking dish with butter./n
step 2 In a saucepan, cook the rice with water according to package instructions until tender./n
step 3 In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until smooth./n
step 4 Stir the cooked rice into the custard mixture until evenly combined./n
step 5 Pour the mixture into the prepared baking dish./n
step 6 Place the baking dish in a larger pan and add hot water to create a water bath./n
step 7 Bake for 45–55 minutes until the center is set and the top is lightly golden./n
step 8 Remove from the oven and let it cool slightly before serving.
step 9 Serve warm or chilled with whipped cream if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, or enjoy cold. Add a splash of milk when reheating to maintain a creamy texture.
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