, , ,

Cinnamon Rice Pudding

Saturday, April 21, 2012

Recipe adopted from The New Best Recipe.  [Recipe makes 8 servings].

Rice pudding is one of those dishes that I feel everyone would enjoy...but for some reason, you just don't hear about it all that often.  The cooks at ATK did a great job with this version by letting the rice speak for itself, rather than covering it up with sugar or a couple cans of sweetened condensed milk.


2 cups water
1/4 teaspoon kosher salt
1 cup medium-grain rice (not Arborio)
2 1/2 cups whole milk
2 1/2 cups half-and-half
4 2/3 ounces (~2/3 cups) sugar

1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon


In a heavy-bottomed sauce pan, bring the water to a boil.  Add the salt and rice and stir once.  Cover and simmer over low heat until the water is almost fully absorbed, roughly 15 minutes.  Stir the rice halfway through, making sure it isn't sticking to the bottom.

Next, add the milk, half-and-half, and sugar and bring back to a simmer.  Simmer uncovered until the mixture starts to thicken, roughly 30 minutes.  Make sure to stir occasionally to prevent any burning on the bottom.

Reduce the heat to low and continue cooking and stirring just until the pudding thickens up enough to hold up a spoon vertically.  Remove from the heat and stir in the vanilla and cinnamon.  Cool and serve either room temperature or room temperature.

You Might Also Like