Rice Pudding with Milk and Cinnamon
A creamy, comforting stovetop rice pudding with a caramelized top and a warm cinnamon finish. Ready in about 20 minutes with simple ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 250
- Protein
- 8g
Ingredients
- ½ cup white rice
- 4 cups whole milk
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- 1
In a medium saucepan, combine 0.5 cup rice, 4 cups milk, 0.25 cup sugar, and 0.25 tsp salt. Bring to a boil over medium-high heat, stirring often, until bubbles form around the edges, about 5 minutes.
- 2
Reduce heat to low and simmer uncovered, stirring every few minutes, until the rice is tender and the mixture thickens to a creamy porridge, about 15 minutes. The pudding should coat the back of a spoon.
- 3
Stir in 0.5 tsp ground cinnamon. Pour the pudding into 4 small bowls or ramekins. Sprinkle extra cinnamon on top if desired.
- 4
For a browned top, place the bowls under a hot broiler for 2-3 minutes until the surface is golden and caramelized. Watch closely to avoid burning. Serve warm or chilled.
Tools you’ll need
- medium saucepan
- wooden spoon
- measuring cups
- measuring spoons
- 4 small bowls or ramekins
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