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Breakfast
Warm cinnamon rice pudding with heavy cream
Easier-to-swallow option below ↓rice-pudding, cinnamon-dust
A bowl of this in the morning is one of the kindest ways to start the day. Short-grain rice205 kcal, whole milk149 kcal, cream and a long cook turn into something that is both gentle and deeply satisfying.
We cook it low and stir often so the starch turns the milk122 kcal into a soft custard. A cinnamon6 kcal stick and a little vanilla do the rest. It is the sort of thing you can eat slowly, one comforting spoonful at a time.
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Warm cinnamon rice pudding with heavy cream
Prep
5 min
Cook
35 min
Serves
4
Per serving
+510
Ingredients
- 1 cup short-grain or pudding rice
- 4 cups whole milk
- 1 cup heavy cream
- 1 cinnamon stick or 1 tsp ground cinnamon
- 1 vanilla pod or 1 tsp extract
- 3 tbsp sugar or honey64 kcal (or to taste)
- Pinch of salt
- To serve: extra cream, a little brown sugar or raisins85 kcal
Method
- Rinse the rice briefly, then put in a heavy saucepan with the milk, cream, cinnamon, vanilla and salt.
- Bring to a very gentle simmer and cook, stirring often, 30–35 minutes until the rice is soft and the mixture is thick and creamy.
- Sweeten to taste and remove the cinnamon stick (and vanilla pod if using).
- Serve warm in bowls with an extra pour of cream and whatever topping feels right.
A spoonful of jam or a few raisins stirred through adds another gentle lift of calories and comfort.
Make it your own
- Leftovers keep in the fridge for 3 days and reheat beautifully with a splash of milk.
- A little orange zest or a bay leaf while it cooks changes the mood without any extra work.
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