Creamy Cinnamon Rice Pudding
Tender rice simmered in sweet cinnamon milk until thick and creamy. A warm, comforting bowl of stovetop rice pudding made with just five pantry ingredients.
- Total
- 44 min
- Prep 2 · Cook 32 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Simmering · Absorption rice
- Sweet
- Creamy
- Stovetop
Instructions
-
Rinse the 50 g rice under cold running water until the water runs clear, then drain well.
~2 min
Rinsing removes surface starch so the grains cook up separate instead of gluey, and the pudding thickens from the milk rather than loose starch.
-
Pour the 400 ml milk into a small heavy-bottomed saucepan and set it over medium heat. Stir in the 2 tbsp sugar, 0.25 tsp cinnamon, 0.5 tsp vanilla and a pinch of salt.
~3 min
Dissolving the sugar and spices in cold milk before heating distributes them evenly and prevents the sugar from scorching on the pan bottom.
-
Add the drained rice to the 400 ml milk and bring to a gentle simmer. Reduce the heat to low so the surface barely bubbles.
~3 min
A gentle simmer keeps the milk proteins from scorching and lets the rice absorb liquid slowly so the grains soften all the way through.
Simmering Keep the surface barely bubbling and stir every couple of minutes; a hard boil scorches the milk and leaves the rice chalky in the centre.
-
Cook uncovered, stirring every couple of minutes and scraping the bottom so the rice does not stick, until the grains are completely tender and the milk has thickened into a creamy coating, about 26 minutes. If it thickens before the rice is soft, stir in 1 to 2 tbsp hot water and keep cooking.
~26 min
Stirring scrapes the bottom where milk solids settle and burn, and the starch released as grains break down is what thickens the pudding.
Low and slow is the key: a hard boil scorches the milk on the bottom and leaves the rice chalky in the centre.
Simmering Keep the surface barely bubbling and stir every couple of minutes; a hard boil scorches the milk and leaves the rice chalky in the centre.
Absorption rice Cook uncovered until the grains are fully tender and the milk coats the spoon; if it thickens too soon, add hot water rather than more milk.
-
Take the pan off the heat and let the pudding stand for 10 minutes. It will thicken further as it cools.
~10 min
Standing off the heat lets the rice finish absorbing liquid and the starch set, so the pudding thickens without scorching.
-
Spoon into a bowl and dust with a little extra cinnamon if you like.