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Creamy Rice Pudding with Cinnamon

creamy rice puddingCreamy rice pudding is a treat for any special occasion.

Planning a special evening?  That’s always fun to do, but what to make?  Dinner is covered but you need a dessert.  Something different that will perfectly complement the great dinner you’re making.  Your criteria is simple, you want a dessert that’s unique and can be prepared in advanced.  And why not, this would give you more time to prepare dinner and spend with your guests.  Have you considered rice pudding?  I recently made some creamy rice pudding and fell in love with it all over again.  Rice pudding is unique and certainly not something you indulge in very often.  Now, if you’re not familiar with rice pudding you may be wondering why it’s such a big deal.  Creamy rice pudding sounds a bit funny.  Is this a dessert or meal?  I can assure you that creamy rice pudding is a dessert.   It combines the texture of pudding with cooked rice.  It’s a flavor combination that works surprisingly well together.   It’s rich without being too heavy.  And it’s just the right amount of sweetness to give you the perfect ending for that special evening.

You should prepare your creamy rice pudding ahead of time.  Make it in the morning or the day before. It doesn’t matter; it will still taste wonderful.   The creamy rice pudding just needs a minimum of 4 hours in the refrigerator to achieve its most flavorful bliss.  Just spoon it into nice dessert glasses and you’re done… ready to enjoy the rest of your evening.

What I love about this dish is the combination of pudding, rice and cinnamon.  It’s the cinnamon that actually makes the dessert; it elevates the flavors of the creamy rice pudding to something quite special.  I love cooking with cinnamon, it has such an earthy warm flavor with a pungent sweet aroma.  It’s a spice I use quite often in baking too.  Creamy rice pudding is a dessert that can be served any time of year.  And it’s special enough to accompany any holiday meal.

This recipe is courtesy of my mother

Enjoy!

Here is how I did it!

Grab a 3-1/2 to 4-1/2 qt. saucepan.  This next part might seem a bit strange, but this is an old recipe, so just go with me on this.  Rinse your saucepan with cold water, and remove all excess water, but do not dry the saucepan.  Add your milk and bring it to a boil over medium heat.

This part is very important.  You want to take your time to bring the milk to a boil.  Stirring often to avoid burning the milk on the bottom of your pan, and keeping a layer of skin forming on the top.  This will take about 15-20 minutes so be patient.  This is not a typical recipe to leave alone, keep a watchful eye on your milk.

Grab a medium bowl and whisk the sugar, egg yolks, cream, vanilla, and kosher salt.  Set aside but whisk the egg & cream mixture occasionally to combine your ingredients.

Once the milk comes to a slow boil then add your rice.  Reduce your heat to a simmer and cook for an additional 45 minutes or until the rice is cooked.   This mixture will thicken quite a bit, so it’s important to keep stirring to avoid burning your milk.

Add the egg & cream to your milk and cooked rice.  Mix everything to combine: this will loosen the liquid up a bit.  On medium heat bring the mixture to a boil.  This will take about 15 minutes.  Be patient and go slowly here, you want the mixture to thicken again to about the same point it was before you added the egg & cream mixture.

Grab an 11″ x 17″ rectangular or 10″ round shallow pan.  Pour the creamy rice pudding into your pan.  Sprinkle the top generously with the cinnamon.  I added more cinnamon because it’s such a wonderful contrast to the cream rice pudding.  But go with your own tastes.

Let the creamy rice pudding cool and then refrigerate for at least 4 hours.  Serve your creamy rice pudding in dessert glasses

 

Creamy Rice Pudding with Cinnamon
 
Prep time
Cook time
Total time
 
Creamy rice pudding combines the texture of pudding and rice with the flavor of cinnamon.
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 8
Ingredients
  • 6 cups whole milk
  • ¾ cup long grain rice
  • ¾ cup sugar
  • 3 large egg yolks, beaten
  • 1 cup heavy cream or heavy whipping cream
  • 2 tsps. vanilla
  • ¼ tsp. kosher salt
  • 2 tsps. ground cinnamon
Instructions
  1. Grab a 3-1/2 to 4-1/2 qt. saucepan. This next part might seem a bit strange, but this is an old recipe, so just go with me on this. Rinse the saucepan with cold water, and remove all excess water, but do not dry the saucepan.
  2. Add the milk and bring it to a boil over medium heat. This will take about 15-20 minutes so be patient.
  3. Grab a medium bowl and whisk the sugar, egg yolks, cream, vanilla, and kosher salt. Set aside but whisk the egg & cream mixture occasionally to combine your ingredients.
  4. Once the milk comes to a slow boil then add your rice. Reduce the heat to a simmer and cook for an additional 45 minutes or until the rice is cooked. This mixture will thicken quite a bit, so it's important to keep stirring to avoid burning your milk.
  5. Add the egg & cream to the milk and cooked rice. Mix everything to combine: On medium heat bring the mixture to a boil. This will take about 15 minutes to return the mixture to the same thickness.
  6. Grab an 11" x 17" rectangular or 10" round shallow pan. Pour the creamy rice pudding into your pan.
  7. Sprinkle the top generously with the cinnamon.
  8. Let the creamy rice pudding cool and then refrigerate for at least 4 hours.
  9. Serve your creamy rice pudding in dessert glasses

 

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Creamy Rice Pudding with Cinnamon
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