For breakfast or dessert, try making this wonderful and simple brown sugar and cinnamon rice pudding. Also, it is gluten-free.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 cups water
- 2 cups instant white rice (such as Minute)
- ½ teaspoon butter (Optional)
- ⅛ teaspoon salt (Optional)
- 1 cup milk
- 2 tablespoons brown sugar, or to taste
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon, or more to taste
Instructions
- Bring water to a boil in a saucepan. Add rice, butter, and salt; cook and stir until butter melts, then cover the saucepan and remove from the heat. Set aside until water is absorbed, about 5 minutes.
- Stir milk, brown sugar, cornstarch, and vanilla into rice; bring to a simmer over medium heat while stirring. Cook until rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 112 mg |
| Sugars | 10 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Second go at it… The first batch was way too much rice… So I made the rice as stated, however I only used 2 cups of it and set the rest aside just in the case I needed more… 2 cups of precooked rice was perfect! I then added everything else! Absoulute Perfection!
Its good, but it feels like its missing something. I added some extra sugar for sweetness, and a little extra salt, but it still feels incomplete.
This is so good!!!
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 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.