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Rice Pudding with Cinnamon Sugar

AI-written · not yet kitchen-tested

Scorching is the main problem with rice pudding: a heavy-bottomed pot, the lowest heat and stirring every few minutes prevent it. Do not rinse the rice, because the starch on the grains makes the pudding creamy.

  • Serves 4
  • Prep 5 min
  • Cook 40 min
  • Rest 10 min
  • Total 55 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

Convert cups to grams →

  • 1 l (4 1/4 cup) whole milk
  • 40 g (1.4 oz) sugar for the rice
  • 1 packet vanilla sugar or 1 tsp vanilla extract
  • 1 pinch salt
  • 10 g (0.35 oz) butter
  • 200 g (1 cup) short-grain rice pudding rice or Arborio, not rinsed
  • 1 tsp ground cinnamon
  • 2 tbsp sugar for sprinkling

Method

  1. Bring the milk to a boil with 40 g (1 1/2 oz) of sugar, the vanilla sugar, salt and butter in a heavy-bottomed pot, stirring. Stir in the rice and bring back to a boil once, briefly.
  2. Turn the heat to the lowest setting, cover the pot and let the rice swell for 35 minutes. Scrape the bottom with a wooden spoon and stir every 2 minutes for the first 10 minutes, then every 5 minutes.
  3. Taste after 35 minutes: the grains should be soft but still have a little bite, and the pudding should still look loose and creamy. Take the pot off the heat and let it rest, covered, for 10 minutes; it thickens as it does.
  4. Mix the cinnamon with 2 tablespoons of sugar. Divide the rice pudding among bowls and sprinkle with the cinnamon sugar. If it has become too firm, stir in 3 to 4 tablespoons of hot milk first.

Tip: Long-grain or basmati rice does not work; it stays separate and never turns creamy. Rice pudding thickens a lot as it cools and is loosened with hot milk.

Tip: If you do not want to watch the pot constantly, use a burner on a very low setting and a heavy pot; on a burner set too high, the rice sticks despite stirring.