Creamy Vanilla Cinnamon Rice Pudding

Delight your taste buds with our indulgent Creamy Vanilla Cinnamon Rice Pudding recipe. This comforting dessert combines tender long grain rice with rich milk, infused with the sweetness of vanilla and a hint of cinnamon.

Perfectly creamy and satisfying whether served warm or chilled, it’s a timeless treat that promises to bring joy to any occasion.

Creamy Vanilla Cinnamon Rice Pudding

Ingredients

1 cup uncooked, long grain rice

½ gallon milk

1 cup white sugar

3 large eggs, lightly beaten

¼ cup milk

2 tsp vanilla extract

Pinch of salt

Cinnamon

Instructions

In a medium sized saucepan, add the ½ gallon of milk, rice and the sugar

Simmer, covered for 1 hour, stirring often

Remove the saucepan from the heat and let it sit for 10 minutes

Combine the milk, the eggs, salt and vanilla

Add to the rice mixture and set on low heat, stirring frequently

Pour into a 9 x 13 baking dish and cover with plastic wrap, leaving one corner open for the steam to escape

Uncover the dish and sprinkle with cinnamon

Cover tightly

Refrigerate for 8 hours to completely chill, or you can eat it warm

Nutrition Information:

Notes:

Rice Selection: Use long grain rice for its firm texture and ability to hold up well in creamy puddings.

Cooking Method: Simmering the rice in a large amount of milk ensures it becomes tender and absorbs the flavors of the milk and sugar over time.

Resting Period: Allowing the rice to sit off the heat after cooking helps it continue to absorb flavors and ensures a creamy consistency.

Egg Mixture: Mixing the eggs with a small amount of milk, vanilla extract, and salt before adding to the rice ensures they incorporate smoothly without curdling.

Cooking after Adding Eggs: Cooking the mixture on low heat after adding the egg mixture ensures the pudding thickens evenly without scrambling the eggs.

Setting in Baking Dish: Pouring the cooked pudding into a baking dish allows it to cool evenly and set properly.

Chilling: Refrigerating the pudding for at least 8 hours allows it to fully set and enhances its creamy texture. It can be enjoyed cold or warm, depending on preference.

Cinnamon Garnish: Sprinkling cinnamon over the pudding before chilling adds a warm, aromatic flavor that complements the vanilla and sweetness of the dish.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use any type of rice for this pudding?

It’s best to use long grain rice for this recipe as it cooks up fluffy and absorbs the creamy mixture well.

Do I have to use a 9 x 13 baking dish?

Yes, a 9 x 13 baking dish is recommended to spread the pudding evenly for chilling and serving.

Can I use low-fat milk instead of whole milk?

You can use low-fat milk, but keep in mind it may affect the richness and creaminess of the pudding.

Do I need to cover the saucepan while simmering the rice?

Yes, covering the saucepan helps the rice cook evenly and absorb the milk mixture properly.

What should I do if my pudding turns out too runny after chilling?

If the pudding is too runny after chilling, you can try stirring it again to redistribute the ingredients.

Alternatively, you can add a tablespoon of cornstarch dissolved in milk and cook gently until thickened.

Can I substitute almond or soy milk for dairy milk?

Yes, you can substitute almond or soy milk for dairy milk if you prefer a non-dairy option.

Adjust the sweetness as needed since these milks may be slightly sweeter than regular milk.

Is there an alternative to using eggs in this recipe?

You can omit the eggs if needed. The pudding might be slightly less creamy but still delicious.

How long can I keep this rice pudding in the refrigerator?

You can keep the rice pudding in the refrigerator for up to 3-4 days.

Make sure to cover it tightly to prevent it from absorbing other odors in the fridge.

Can I serve this pudding warm instead of chilled?

Yes, you can enjoy this pudding warm right after cooking if you prefer.

It’s delicious both warm and chilled.

What other toppings can I use besides cinnamon?

Besides cinnamon, you can top the pudding with fresh berries, a drizzle of caramel sauce, toasted nuts, or a sprinkle of cocoa powder for variety.