Creamy Cinnamon Rice Pudding (really easy!)
Prep
5m
·
Cook
1h
·
Total
1h 5m
About This Recipe
This creamy cinnamon rice pudding is the ultimate comfort dessert. Made with simple ingredients like milk, rice, and cinnamon, it's incredibly easy to whip up. The addition of sultanas or raisins adds a burst of sweetness, making it a family favorite. Top it off with a dollop of thickened cream - pure bliss!
Ingredients
(Servings:
5)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories498kcal24%
-
Fat22g33%
-
Saturated Fat13g65%
-
Carbohydrates64g21%
-
Fiber1g4%
-
Sugar43g86%
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Protein13g26%
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Cholesterol59mg19%
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Sodium114mg4%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Milk - haven't tried non dairy but I see no reason why it wouldn't work.
For coconut milk, use 2 cups coconut milk and 1 cup water in place of dairy milk (but skip the cinnamon, I'd stir through some lime zest at the end and top with pineapple or mango for a tropical / South East Asian style)
2. Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice.
Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.
3. Sultanas / raisins - either is fine. I know 1/2 cup doesn't sound like much but they expand about 3 - 4 times their size. Feel free to use other dried fruit of choice.
4. Cook times / tweaking -rice might take longer if your oven runs weak or you use a different type of rice. Just cover and keep cooking, adding water as necessary (you won't need more milk), until the rice is cooked to your taste and it's creamy as pictured in the video.
If it gets too thick, then just add hot water to loosen it up.
5. Storage - will firm up as it cools. Heat in microwave and add a splash of water to loosen it up. It reheats very well if you use medium grain rice (other rices are too temperamental and will either turn to mush or stay too hard).
6. Nutrition per serving, assuming 6 servings.
For coconut milk, use 2 cups coconut milk and 1 cup water in place of dairy milk (but skip the cinnamon, I'd stir through some lime zest at the end and top with pineapple or mango for a tropical / South East Asian style)
2. Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice.
Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.
3. Sultanas / raisins - either is fine. I know 1/2 cup doesn't sound like much but they expand about 3 - 4 times their size. Feel free to use other dried fruit of choice.
4. Cook times / tweaking -rice might take longer if your oven runs weak or you use a different type of rice. Just cover and keep cooking, adding water as necessary (you won't need more milk), until the rice is cooked to your taste and it's creamy as pictured in the video.
If it gets too thick, then just add hot water to loosen it up.
5. Storage - will firm up as it cools. Heat in microwave and add a splash of water to loosen it up. It reheats very well if you use medium grain rice (other rices are too temperamental and will either turn to mush or stay too hard).
6. Nutrition per serving, assuming 6 servings.
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