Rice Pudding with Red Currants and Cinnamon
A quick and comforting rice pudding topped with tart red currants and a dusting of cinnamon. Ready in about 20 minutes, this simple dessert or breakfast uses everyday ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1.5 cups cooked white rice
- 2 cups whole milk
- ¼ cup sugar
- ½ cup red currants
- ½ teaspoon ground cinnamon
Instructions
- 1
In a medium saucepan, combine the 1.5 cups cooked rice, 2 cups milk, and 0.25 cup sugar. Bring to a simmer over medium heat, stirring occasionally, until the mixture is hot and slightly thickened, about 10 minutes.
- 2
Reduce heat to low and continue cooking, stirring frequently, until the pudding is creamy and the rice is very tender, about 5 more minutes. The mixture should coat the back of a spoon.
- 3
Remove from heat and let stand for 2 minutes to thicken further. The pudding should be thick but still pourable.
- 4
Spoon the warm pudding into bowls. Top each with 0.5 cup red currants and sprinkle with 0.5 teaspoon cinnamon. Serve warm.
Tools you’ll need
- medium saucepan
- wooden spoon
- measuring cups
- measuring spoons
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
