Creamy Cinnamon Rice Pudding
A warm hug in a bowl: tender rice simmered in hot milk, sweetened with condensed milk and lifted by a whisper of cinnamon. This luscious pudding comes together in half an hour and tastes like pure comfort. Simple, generous, and impossible to resist.
🛒 Ingredients
6 servings
- 1 cup short-grain rice (about 200 g)
- 500 ml hot water
- 600 ml whole milk, warmed
- 1 can sweetened condensed milk (400 g), or half for a less sweet pudding
- 200 g heavy cream
- Ground cinnamon, to taste
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Directions
- 1
Rinse the rice under clear water until the water runs clear, then drain well.
- 2
In a heavy-bottomed pan, cook the rice over low heat with the hot water, without stirring, until tender and the water is almost fully absorbed.
- 3
Meanwhile, warm the milk in a separate pan until it just begins to steam.
- 4
Pour the hot milk over the cooked rice and stir regularly so nothing sticks to the bottom.
- 5
Stir in the sweetened condensed milk and cinnamon, then keep stirring until the mixture thickens.
- 6
Off the heat, fold in the heavy cream and mix for a few more minutes until silky smooth.
- 7
Serve warm or well chilled, dusted with a veil of cinnamon.
💡 Chef's Tip
For an even creamier result, use short-grain rice and stir often toward the end of cooking: the released starch makes all the difference. The pudding thickens as it cools, so loosen it with a splash of milk before serving.
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