Slow-stirred cinnamon rice pudding
Easier-to-swallow option below ↓The smell tells you when it is ready: warm milk122 kcal, cinnamon6 kcal, a little vanilla drifting off the pot. Underneath, the rice205 kcal has gone plump and tender, and every slow stir has thickened the milk and cream into something between porridge and custard.
We keep the heat low and stir often, because that is what coaxes the starch out of the rice and turns four cups of milk and a cup of cream into a spoonable custard. The cinnamon stick steeps the whole pot, and brown sugar or raisins85 kcal on top are up to you.
Why it works
Whole milk149 kcal and heavy cream carry most of the calories here, around 510 per bowl, and the soft texture makes them easy to eat slowly even before your appetite has woken up. The extra pour of cream at the table is in the recipe for a reason.
Slow-stirred cinnamon rice pudding
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 raisins
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.
← Back to the library