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–+ servings
Warm Cinnamon Rice Pudding

Discover the secrets to making perfect Warm Cinnamon Rice Pudding a creamy comforting treat your family will adore
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup short-grain white rice
  • 4 cups whole milk
  • 0.5 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter optional but recommended
  • 1 cinnamon stick optional for extra flavor

Equipment

  • Heavy-bottomed pot
  • Fine-mesh strainer
  • Measuring cups
  • Wooden spoon
  • Serving bowls

Method
 

  1. Rinse the rice under cold water until the water runs mostly clear, then drain well.
  2. In a heavy-bottomed pot, combine rinsed rice, milk, salt, and cinnamon stick if using.
  3. Place the pot over medium heat and bring to a gentle simmer, stirring occasionally.
  4. Once small bubbles form, reduce the heat to low and maintain a lazy simmer.
  5. Stir every couple of minutes for the first ten minutes, increasing to almost constant stirring as the pudding thickens.
  6. Cook for 30-40 minutes until the rice is tender and the mixture coats the back of a wooden spoon.
  7. About five minutes before rice is fully cooked, stir in sugar and ground cinnamon.
  8. Remove from heat when the pudding is slightly looser than desired, then stir in butter and vanilla extract.
  9. Remove the cinnamon stick if used and let the pudding rest with the lid on for 10-15 minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 7gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

For a creamier texture, use high-fat milk or combine with heavy cream. Adjust the sweetness by adding more sugar to taste after cooking. You can add raisins or diced apples for extra flavor and texture. Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, add a splash of milk to restore the creamy texture.
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