Brown Sugar and Cinnamon Rice Pudding

Brown Sugar and Cinnamon Rice Pudding

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
jajamillion
Recipe by  jajamillion

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (2)

Rate This Recipe
Blender Woman
3

Blender Woman

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
0

Tammy Lynn

This was so easy and so good! I just made it for breakfast, and it turned out thick and creamy. If anything, I thought it could use a bit more milk. It had a great flavor from the brown sugar, not too sweet for breakfast, but you could always add more if using for dessert. I wonder if the reviewer that said it was soupy forgot to omit the water when using already cooked rice. 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. This recipe doesn't deserve a low rating. Thanks jajamillion-- I'll cook rice for breakfast this way again.

More Reviews

Similar Recipes

Baked Rice Pudding
(152)

Baked Rice Pudding

Old Fashioned Creamy Rice Pudding
(37)

Old Fashioned Creamy Rice Pudding

Creamy Brown Rice Pudding
(25)

Creamy Brown Rice Pudding

Brown Rice Pudding
(14)

Brown Rice Pudding

Brown Rice Raisin Pudding
(7)

Brown Rice Raisin Pudding

Cinnamon Rice
(7)

Cinnamon Rice

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Brown Rice Pudding

>

next recipe:

Easy Creamy Rice Pudding