Make Delicious Cinnamon Rice Pudding With This Easy Recipe

Cinnamon rice pudding originated in Asia and then spread to Europe and America. It is an extremely simple recipe to prepare, with basic and economical ingredients. So don’t miss it!

Cinnamon rice pudding is the perfect dessert to make when we don’t really feel like cooking. Not only is it very easy and quick to prepare, it is also delicious.

If you don’t yet know how to prepare that rice pudding, maybe now is the time to get down to business, don’t you think so? Here we give you the recipe step by step.

Rice pudding with cinnamon

Origin of the recipe

Despite the fact that this dessert originated in Asia, it is now an integral part of the typical dishes of many countries. It is sprinkled with cinnamon, lemon or vanilla and it is eaten both hot and cold. It all depends on taste.

In addition, for the anecdote, you should know that in its early days, this dessert was prepared with honey.

Today’s recipe

Nowadays, rice is cooked with milk and cinnamon, and sugar is added almost at the last moment. However,  there are other recipes where the rice is cooked separately and where the mixing is done a posteriori. You can also add eggs, cream or flour to thicken it.

So don’t resist the urge to try a delicious rice pudding and cinnamon. You now know that it is very easy to prepare. Follow the recipe step by step and you will have no problem. We will also give you some tips and variations so that you can test the one you like the most.

Rice pudding recipe with cinnamon

Most Latin American countries have a tradition of preparing this sweet or dessert at certain times of the year. For example for Easter. However, you can prepare it whenever you want.

Ingredients:

• 1 cup of white rice (120 gr)
• 2 cups of milk (500 ml)
• 1 cinnamon stick (5 gr)
• ½ teaspoon of salt (8 gr)
• 1 teaspoon of butter (15 gr)
• The zest of an orange
• ½ cup of sugar (60 gr)
• ½ cup of dry reasons (60 gr)
• 1 tablespoon of rum (15 ml)
• ½ cup of condensed milk (60 gr)
• ½ teaspoon of vanilla extract (8 ml)
• 1 tablespoon of ground cinnamon to garnish (15 ml)
• Ice cream cups or cocktail glasses

Preparation:

1. The first thing you need to do is wash the rice well until the water runs clear. It will mean that it is clean.
2. Then put a saucepan over low heat with the milk, cinnamon stick, salt and orange zest.
3. Then wait for the mixture to boil and add the rice. Cook over low heat for 40 to 50 minutes. Don’t forget to put the cover on.
4. You’ll know it’s ready when the rice is light and tender and the milk has evaporated. Stir constantly to speed up the cooking process a bit.
5. Once the corresponding time has elapsed, remove the cinnamon stick and add the sugar and raisins. Stir a little to prevent it from burning or sticking to the pan. And cook for another 10 minutes.
6. Then add the butter, condensed milk and the spoonful of rum. Mix well so that all the ingredients combine and then remove from the heat.
7. Finally, you can serve it cold or hot (depending on your preference) in ice cream cups or cocktail glasses and sprinkle with powdered cinnamon.

Variants and additional tips

• Instead of cooking the rice with the milk, you can cook it on the side with just a little water. Then add the milk 20 minutes later so that the rice becomes tender and light.
• You can also do without the orange zest and raisins.
• The use of sugar is not compulsory. Honey or panela are perfect substitutes.
• If you want to use milk jam or chocolate, be sure to add it at the end of the preparation.
• To make the mixture a little thicker, add wheat flour or 1 teaspoon of cornstarch.
• If you opt for the recipe that includes eggs, beat only the yolks and add them to the sugar so that they are not raw.