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Brown Sugar and Cinnamon Rice Pudding

Rated as 3.75 out of 5 Stars

"This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free."
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Ingredients

20 m servings 246 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 246 calories; 2.2 g fat; 49.5 g carbohydrates; 5.8 g protein; 6 mg cholesterol; 112 mg sodium. Full nutrition

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Reviews

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This did not turn out like rice pudding to me. Only change I made was using rice from the rice cooker and so I admitted the water. I am guessing, that only instant rice works in this rice puddin...

This was so easy and so good! I just made it for breakfast, and it turned out creamy. If anything, I thought it could use a bit more milk to make it like "loose oatmeal" as the author states. It...

This is so good!!!