Description
Sticky Cinnamon Rice Pudding is a warm, velvety dessert made with tender rice soaked in a spiced cinnamon sauce, effortlessly customized for richness or lightness.
Ingredients
Units
Scale
- 1 cup short‑ or medium‑grain rice
- 1 cup water
- 1 cup milk (plus extra for adjusting consistency)
- 2 tbsp butter (optional, for richness)
- 1/2 cup brown sugar
- 1 to 1 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Rinse rice under cold water until water runs clear.
- In a saucepan, combine rice, water, and salt. Cover and bring to a boil, then reduce heat and simmer for 15 minutes until tender.
- In another pan, melt butter (if using), then add brown sugar and cinnamon; stir until bubbling.
- Slowly whisk in 1 cup milk and add vanilla. Cook for 3–5 minutes until sauce slightly thickens.
- Pour sauce over rice and stir to combine. If too thick, add warm milk or water to reach desired consistency.
- Simmer gently for 5 minutes, stirring occasionally to prevent skin from forming.
- Serve warm or chilled. Reheat gently with added milk or water to restore creaminess.
Notes
- Skip butter or use a small knob for desired richness.
- Adjust thickness with warm milk or water.
- Cover while cooling or stir occasionally to prevent skin.
- Add beaten egg for custard-style pudding—whisk in at end and cook briefly.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg