Rating: 4.3 stars
109 Ratings
  • 5 star values: 72
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 9

If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
12 (1 cup) servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

436 calories; protein 11.7g; carbohydrates 58.7g; fat 17.8g; cholesterol 118.9mg; sodium 159mg. Full Nutrition
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