Brown Sugar and Cinnamon Rice Pudding

Brown Sugar and Cinnamon Rice Pudding

jajamillion 0

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

Ingredients 20 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Reviews 3

  1. 4 Ratings

Holiday Baker

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 pudding? The small amount of cornstarch never thickened the pudding. It was like plain rice with milk with very little flavor. I typically make rice puddings that are thickened with eggs or a vanilla pudding like cream mixture. Then, at the end the cinnamon amount was way too excessive. All I could taste was cinnamon and it turned the whole rice and milk a light brown color, which made it really not look like traditional rice pudding. This style of rice pudding unfortunately, is just not for me. I am rating it a 3, because I want to believe using fresh instead of instant rice was the main issue. Instant, must have a lot more starch. Still, like the rice puddings with the vanilla cream custard base better. The flavor was just not there for me, if even it was thick.

Tammy Lynn

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 had a great flavor from the brown sugar, not too sweet for breakfast, but you could always add more to taste. My only issue was I think 1/2 tsp cinnamon is a bit much to sprinkle over the rice, so I just sprinkled a little and then after I took my picture, I incorporated all the cinnamon into the pudding. Thanks jajamillion-- I'll cook rice for breakfast this way again. *update- I made this before using Minute Rice. This time I used already cooked rice. The Minute Rice website states 1/2 c uncooked rice = 1 c cooked, so the full recipe would use 4 c cooked rice. I only had 2 c cooked, so I halved the recipe and added the butter. I ended up adding more milk because the pudding got too thick. Still turned out tasty. I definitely consider this a "breakast rice pudding" and not one I would typically serve for dessert, but a little more sugar may be enough for some to serve as dessert.


This is so good!!!