Best 15 Cinnamon Rice Pudding Recipes

CINNAMON-RAISIN RICE PUDDING

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

CREAMY CINNAMON RICE PUDDING

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

CINNAMON JASMINE RICE PUDDING

Steps:

• PREHEAT OVEN: 350F Degrees.
• Place in saucepan 2 1/2 cups water.
• Bring water to a boil and add 1 cup of the Jasmine Rice.
• Reduce heat and simmer for about 20 minutes.
• Rice should be almost dry.
• Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
• Pour into a greased 1 quart casserole.
• Sprinkle cinnamon over top of rice.
• Bake in oven for about 40 minutes.
• (Check pudding in 35 minutes).
• Pudding should not be dry (moisture should show in the middle of pudding).
• Take out of oven and allow to sit about 15 minutes.
• Serve warm with a little of the whole cream.

CINNAMON RICE PUDDING

Steps:

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

CINNAMON-RAISIN RICE PUDDING

Steps:

• In a small bowl, whisk the first seven ingredients. Stir in the rice, pecans and raisins. Pour into two greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

CHOCOLATE-CINNAMON RICE PUDDING

Steps:

• Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes. Remove from heat. Discard cinnamon sticks.
• Whisk egg yolks and remaining 1/2 cup milk in medium bowl. Whisk in some of hot rice mixture. Return egg mixture to remaining rice mixture. Stir over medium-low heat until the thermometer registers 160°F., about 3 minutes (do not boil). Remove from heat. Add chocolate and stir until melted and smooth. Stir in vanilla. Transfer pudding to large bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.) Serve cold.

RICE PUDDING WITH RAISINS AND CINNAMON (ARROZ CON LECHE)

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat.
• Add rice; let stand 15 minutes.
• Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan.
• Add rice, lemon peel strips, and salt and return to boil.
• Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes.
• Drain and discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan.
• Scrape in seeds from vanilla beans; add beans.
• Bring to a boil.
• Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes).
• Remove vanilla beans and cinnamon sticks.
• Stir in rice, raisins and sugar.
• Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding to bowls,.
• Sprinkle with ground cinnamon and grated lemon peel.
• Garnish with cinnamon sticks, if desired.

RICE PUDDING WITH RAISINS AND CINNAMON

Steps:

• Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
• Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes. Drain. Discard lemon peel.
• Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes. Stir in rice, raisins, and sugar. Stir until raisins are plump and flavors blend, about 5 minutes.
• Spoon pudding into bowls. Sprinkle with ground cinnamon and grated lemon peel. Garnish with canela sticks, if desired.

HEART HEALTHY CINNAMON RICE PUDDING

Steps:

• In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
• Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
• Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
• Increase the heat to high and return to a boil, stirring occasionally.
• Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
• Remove from the heat.
• Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
• Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.

CINNAMON RICE PUDDING MIX

Steps:

• To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
• In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
• In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
• Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
• To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
• Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
• Remove from heat; remove cinnamon sticks.
• The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.

ARROZ DOCE - CINNAMON RICE PUDDING

Steps:

• 1. In a heavy saucepan, combine milk, water, lemon rind, cinnamon stick and salt; cover and bring to a boil. Stir in rice; reduce heat to medium-low and cook, uncovered for 35-40 minutes, or until almost tender, stirring often and scraping sides of pan.
• 2. Add sugar and continue cooking over low hear for 5 minutes, or until rice is tender and almost all liquid is absorbed. Remove from heat.
• 3. Remove cinnamon stick and lemon rind. Pour pudding into a nice serving dish and sprinkle with ground cinnamon, or you can make a design, which my Grandmother almost always did. Serve room temperature or cover and refrigerate for up to 4 days.

RICE PUDDING WITH CINNAMON AND DRIED FRUIT

Steps:

• Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
• Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent 10sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
• Remove from heat and stir in vanilla extract, dried fruit, and cinnamon. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.).

CINNAMON RICE PUDDING

Steps:

• Preheat the oven to 375°F.
• Place the rice in a large, earthenware bowl. Add the sugar, then sprinkle the salt and cinnamon over all. Pour in the cold milk, and place the bowl in the center of the oven. (You may want to place the bowl on a baking sheet in case the teurgoule boils over.)
• Cook the teurgoule for 1-1/2 hours. Reduce the oven temperature to 215° and continue cooking for two hours.
• Remove the teurgoule from the oven and let it cool for 10 minutes before serving. Right from the oven it is too blistering hot!

CREAMY CINNAMON RICE PUDDING

Steps:

• In saucepan of boiling water, blanch rice 5 min. Drain. Scrape seeds from vanilla bean and reserve with pod. In saucepan put rice, 3 cups milk, 1/2 cup sugar,salt,cinnamon sticks,and vanilla bean pod and seeds. Bring to boil stirring and simmer, covered 55-60 min until rice is tender and most liquid is absorbed. Cook mixture on low heat-uncovered an additional 3-5 min until liquid is gone and mixture is thick. Transfer to a bowl. Discard vanilla pod and cinnamon sticks. In saucepan combine remaining cup of milk and 2 tbs. sugar. Bring just to a boil. In a bowl, whisk the yolks, cornstarch, remaining 2 Tbs sugar until combined.Add the remaining milk in a stream,whisking. Pour mixture back into pan. Bring mixture to a boil,whisking.Boil, whisking for 1 minute or until it is very thick and smooth. Whisk in vanilla and butter until butter is incorporated. Force mixture through a sieve into bowl containing rice mixture.Stir pudding until well combined. Let cool covered with buttered wax paper and chill for at least 3hrs, or overnight. Just before serving, beat cream to stiff peaks. Fold into pudding.Serve with fresh fruit. Sprinkle with cinnamon. Makes 4 cups.

CINNAMON RICE PUDDING

Steps:

• Preheat oven to 150°C/300°F/Gas 2.
• Place the rice, sugar and milk in a suitable oven-proof dish.
• Top with knobs of butter and add the cinnamon stick.
• Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
• If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
• Can be eaten hot or cold.