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Cinnamon Rice Pudding

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“creamy and full of flavor, I love cinnamon and nutmeg so feel free to cut the amount if you would prefer.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water and a pinch of salt.
  2. add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
  3. in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
  4. on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
  5. add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
  6. in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
  7. remove pot from heat and remove cinnamon sticks.
  8. add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
  9. Fold in raisins (if desired) and butter.
  10. pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
  11. you can serve chilled or warm what ever your desire.

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