Creamy Rice Pudding with Cinnamon
Short-grain rice cooked slowly in milk with vanilla, raisins and cinnamon.
40 min
4 servings
Difficulty 2/5
Dessert · Breakfast
Prep 5 min · Cook 35 min
Half an hour of low heat and regular stirring. The two rules are not to rinse the rice and to stop cooking while it still looks too loose.
Per serving
363
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Arborio Rice, raw
150 grams
Whole Milk 3.5%
900 milliliters
White Sugar
3 tablespoons (38 grams)
Raisins
3 tablespoons (30 grams)
Butter
1 tablespoon (14 grams)
Vanilla Extract
1 teaspoon (4.2 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Salt
1 pinch
Steps
Bring the milk to a bare simmer with the sugar, the vanilla and the salt. Do not rinse the rice — the starch on it is what makes the pudding creamy.
4 min
Tip the rice in and cook 30 minutes on the lowest heat, stirring often and scraping the bottom. It catches there before anything shows on the surface.
30 min
Stir the raisins in for the last ten minutes, so they swell without dissolving into the milk.
10 min
Take it off the heat, beat the butter in and let it stand two minutes. It thickens a lot as it cools, so stop while it still looks loose.
2 min
Spoon into bowls and dust the cinnamon over.
1 min
Serving suggestion
Warm as a dessert, or cold from the fridge for breakfast with a spoon of jam.
Storage
Three days in the fridge. It sets solid when cold — reheat with 100 ml of milk stirred through.
Notes
Arborio is used because short grain releases the most starch. Long-grain rice works but gives a thinner, looser pudding.
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