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Creamy Cinnamon Rice Pudding

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!!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine british
Servings 12 people
Calories 1216.4 kcal

Equipment

  • 1 Large heavy-bottomed pot Essential for even heat distribution and preventing scorching.
  • 1 Whisk For smoothly combining eggs and cream, and for tempering.
  • 1 Medium Mixing Bowl For preparing the egg and cream mixture.
  • 1 Heat-Resistant Spatula or Wooden Spoon For constant stirring, especially during thickening.
  • 1 Serving Dish or Individual Bowls For cooling and refrigerating the finished pudding.

Ingredients
  

Main

  • 3 quarts milk
  • 2 tablespoons ground cinnamon
  • ΒΌ cup butter
  • 2 cups white sugar
  • 1 cup heavy cream
  • 4 eggs
  • 1 cup uncooked white rice

Instructions
 

  • 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.

Notes

To achieve the creamiest texture, opt for a medium or short-grain rice variety like Arborio; it releases more starch, contributing to a luscious consistency. The tempering step for the eggs is critical: slowly bringing their temperature up with the hot milk mixture prevents them from scrambling, ensuring a smooth pudding. Once the egg mixture is added, stir constantly over low heat to prevent scorching at the bottom of the pot and ensure even thickening. Don't rush this process. For enhanced flavor, a splash of vanilla extract after cooking, before cooling, can add depth. A pinch of salt also balances the sweetness. The pudding will thicken considerably more as it chills, so don't overcook it on the stovetop.