Cinnamon Rice Pudding Recipes

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 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.

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:

• 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.

ORANGE-CINNAMON RICE PUDDING

Steps:

• Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
• Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
• Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
• Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

BROWN SUGAR AND CINNAMON RICE PUDDING

Steps:

• Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
• Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.

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!

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.

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.