Incredibly smooth and perfectly sweet, traditional Easy Cinnamon Rice Pudding is a timeless dessert. You’ll need a few simple ingredients and time to create this classic sweet.
Rice Pudding is a harmonious blend of simple ingredients transformed into a sumptuous treat. It features tender, cooked rice grains infused with the subtle sweetness of sugar and the aromatic embrace of milk. The result is a velvety, custard-like texture that marries the essence of vanilla, cinnamon, and a hint of nutmeg, delivering a taste of nostalgia in every spoonful.
This delectable dessert has graced tables across cultures for generations, offering a rich and creamy indulgence that warms the heart and satisfies the sweetest cravings.
What is in the Easy Cinnamon Rice Pudding Recipe?
Medium-grain rice brings the perfect amount of richness to the dish. This recipe calls for medium-grain rice; don’t substitute long-grain or short-grain varieties.
Milk: in place of milk or water. Use whatever fat content you like, from full-fat to low-fat to skim. It also works with almond milk.
White sugar: fine or extremely fine. You can substitute another sweetener if you don’t want to use sugar.
Ground cinnamon: Also, a stick of cinnamon. Cinnamon sticks are okay, but I like ground.
Pure vanilla extract gives the cream the ideal flavour. Do not use vanilla extract, no matter how tempting it may seem.
Condensed milk: The unbeatable force that is my mom. It’s the icing on top of a delicious pudding.
Unsalted butter: The one component we can never go without. Try it. It will become clear to you.
How to make Easy Cinnamon Rice Pudding Recipe
- Put the rice, sugar, cinnamon, and vanilla into a large pot with the milk. Put in a pot and boil over medium heat, stirring occasionally.
- Turn the heat down to low and simmer the sauce, stirring periodically and scraping the bottom and sides perfectly with a wooden spoon until it becomes thick and creamy about 15 to 20 minutes.
- After cooking the rice, stir in the condensed milk and butter until everything is incorporated. If the mixture is too thick, add more milk, up to 1/2 cup.
- When ready to serve, divide the rice into bowls and top with more cinnamon.
Additional Pro Tips
Consistent Stirring: Stir the Easy Cinnamon Rice Pudding regularly while cooking to prevent sticking and ensure an even distribution of ingredients.
Sweetness Adjustment: Taste your pudding as it cooks and adjust the sweetness to your preference. You can add more sugar if needed.
Add-Ins: Get creative with add-ins like raisins, dried fruit, or chopped nuts for extra texture and flavour. Just fold them in during the last few minutes of cooking.
Cooling and Serving: If you want your rice pudding on the runnier side, take it off the heat for a few minutes before it reaches the desired thickness. Depending on the temperature choice of the diner, serve either hot, at room temperature, or cold.
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FAQs
Can I use any rice for making Easy Cinnamon Rice Pudding ?
While you have the flexibility to use types of rice, it is recommended to opt for grain or medium grain varieties like Arborio, as they provide a creamier texture. Long-grain rice may not be as starchy. Could yield results.
How can I prevent my Rice Pudding from becoming too thick or too runny?
Achieving consistency primarily depends on controlling the cooking time. If your pudding turns out too thick, add a little milk to adjust it to your desired consistency. On the other hand, if it ends up runny, continue cooking over low heat to let excess moisture evaporate.
Can Rice Pudding be made without dairy products (milk or cream)?
Absolutely! You can prepare dairy Rice Pudding by utilizing alternatives such as milk, coconut milk or soy milk. Although there might be variations in flavour and texture compared to versions, it can still be incredibly delicious.
Easy Cinnamon Rice Pudding
Ingredients
- 6 cups milk
- 1 cup medium grain rice
- ¼ cup white granulated sugar
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- ½ cup condensed milk
- 2 tbsp Unsalted Butter (Optional)
Instructions
- Put the rice, sugar, cinnamon, and vanilla into a large pot with the milk. Put in a pot and boil over medium heat, stirring occasionally.
- Turn the heat down to low and simmer the sauce, stirring periodically and scraping the bottom and sides perfectly with a wooden spoon until it becomes thick and creamy about 15 to 20 minutes.
- After cooking the rice, stir in the condensed milk and butter until everything is incorporated. If the mixture is too thick, add more milk, up to 1/2 cup.
- When ready to serve, divide the rice into bowls and top with more cinnamon.
