Fast Rice Pudding76 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“This is a simple and fast way to enjoy rice pudding.” - by Vannessa
Original recipe yields 3 servings
- Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.
Amount Per Serving (3 total)
- 424 cal
- 8.9 g
- 76.2 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"I was amazed by how good this was. I cooked it for 7 minutes and was disappointed because it was so thin, but at 8 minutes it really started to thicken up and I ended up cooking it for about 10-11 ..." See moreminutes. I served it warm in wine glasses with a dollop of whipped cream. It made 5 servings for me. Everyone loved it and it's such an easy way to use cooked rice. Thank you so much for this recipe, I will be making this again often."
"I have finally found a recipe for rice pudding that I like as much as store bought. I made 2 batches and I like the one I created a little better. From my second batch I deleted the cinnamon and add..." See moreed 1 tsp vanilla. When you serve the pudding you can sprinkle with cinnamon. This is the best recipe for rice pudding... so easy!!!!"
"I had a craving for rice pudding but didn't have the time to do it the "old-fashioned" way, so this recipe came in handy. I wasn't going for the best tasting rice pudding ever, more for a quick, easy,..." See more close to tasting perfect type. :) I made a few changes to the recipe. Instead of using evaporated milk which grosses me out, I replaced it with 1 1/2 cups coconut milk, and 1/2 cup regular milk. I only added 1/4 c of sugar so it didn't over power the hint of coconut. I added two eggs and a tsp of real vanilla extract. All in all it came out perfectly and it's a great way to get rid of left over rice."
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