Creamy Rice Pudding with a Hint of Cinnamon

Creamy Rice Pudding with a Hint of Cinnamon – This creamy rice pudding recipe is a classic comfort food that has been enjoyed for generations. It’s a simple yet satisfying dessert that is perfect for any occasion. The combination of sweet milk, white rice, and a hint of cinnamon is sure to warm your soul and satisfy your sweet tooth.

This rice pudding recipe is a family favorite in my household. My grandmother used to make it for us when we were kids, and now I make it for my own family. I remember the warm, comforting aroma that would fill the house as it simmered on the stove, and the anticipation as we waited for it to cool in the fridge. Now, whenever I make this recipe, it brings back those fond memories of my childhood and creates new ones with my family.

Why This Rice Pudding is a Must-Try

• Creamy and sweet, this rice pudding is a delicious dessert that is easy to make and perfect for any occasion.
• Made with simple ingredients like milk, white rice, and sugar, this recipe is budget-friendly and can be made in just a few easy steps.
• The addition of cinnamon gives this classic dessert a warm and cozy flavor that is sure to delight your taste buds.
• This recipe is a crowd-pleaser and is perfect for serving at family gatherings or dinner parties.

Ingredients:

• 1/2 gallon (1892 ml) milk
• 1 cup (200g) white sugar
• 1 cup (185g) uncooked long-grain white rice
• 3 eggs, lightly beaten
• 1/4 cup (59 ml) milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• ground cinnamon, to taste

Directions:

In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, and rice. Simmer, covered, for 1 hour, stirring frequently. Remove pan from heat and let rest for 10 minutes.

In a small bowl, combine eggs, 1/4 cup milk, salt, and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.

Pour into a 9×13 inch (23×33 cm) dish and cover with plastic wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle the surface of the pudding with cinnamon.

Cover tightly (with fresh wrap) and refrigerate for 8 hours or overnight before serving.

Notes:

• For a creamier texture, you can use half-and-half or heavy cream in place of some of the milk.
• To make this recipe vegan, you can use almond milk or soy milk in place of the milk, and replace the eggs with a vegan egg substitute.
• Leftover rice pudding can be stored in the refrigerator for up to 3 days.

Can I reheat the pudding?

Yes, you can reheat the pudding in the microwave or on the stovetop. However, it may thicken and become denser after reheating.

Creamy Rice Pudding with a Hint of Cinnamon

Touria

This creamy rice pudding recipe is a classic comfort food that has been enjoyed for generations. It's a simple yet satisfying dessert that is perfect for any occasion.

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Ingredients

  

• 1/2 gallon 1892 ml milk
• 1 cup 200g white sugar
• 1 cup 185g uncooked long-grain white rice
• 3 eggs lightly beaten
• 1/4 cup 59 ml milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• ground cinnamon to taste

Instructions

 

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar, and rice. Simmer, covered, for 1 hour, stirring frequently. Remove pan from heat and let rest for 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt, and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes.
• Pour into a 9x13 inch (23x33 cm) dish and cover with plastic wrap, folding back the corners to allow the steam to escape. When pudding has cooled to room temperature, remove plastic wrap and sprinkle the surface of the pudding with cinnamon.
• Cover tightly (with fresh wrap) and refrigerate for 8 hours or overnight before serving.

Notes

For a creamier texture, you can use half-and-half or heavy cream in place of some of the milk.
To make this recipe vegan, you can use almond milk or soy milk in place of the milk, and replace the eggs with a vegan egg substitute.
Leftover rice pudding can be stored in the refrigerator for up to 3 days.