For an extra creamy texture, use full-fat milk or add a splash of cream at the end. Adjust the amount of brown sugar and cinnamon to your preference. A pinch of nutmeg adds another layer of warm spice. Leftover rice pudding can be stored in the refrigerator for up to 3 days.
Brown Sugar and Cinnamon Rice Pudding
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS28
Indulge in the comforting warmth of this Brown Sugar and Cinnamon Rice Pudding. A gluten-free delight, perfect as a cozy breakfast or a satisfying dessert, offering a symphony of sweet and spicy flavors in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol6 mg
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Fiber1 g
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Protein6 g
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Saturated Fat1 g
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Sodium112 mg
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Sugar10 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a saucepan, bring the water to a rolling boil. Add the instant white rice, butter, and salt. Stir until the butter is completely melted. Cover the saucepan, remove from heat, and let it sit undisturbed until all the water has been absorbed, approximately 5 minutes.
02 Step
Recipe View 5 mins Gently stir in the milk, brown sugar, cornstarch, and vanilla extract. Return the saucepan to medium heat and bring the mixture to a gentle simmer, stirring continuously to prevent sticking. Cook until the rice pudding thickens to the consistency of loose oatmeal, about 5 minutes.
03 Step
Recipe View Ladle the warm rice pudding into individual serving bowls. Dust generously with ground cinnamon to enhance the aromatic spices and flavors.
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Please Rate
Estrella Swift
Jun 4, 2025My kids absolutely love this rice pudding. It's become a regular dessert in our house.
Alex Abbott
May 27, 2025The cinnamon adds such a warm and comforting flavor. Perfect for a cold day!
Lue Larkin
May 16, 2025This recipe is a lifesaver on busy mornings! So quick and easy.
Tiffany Damore
Apr 28, 2025I added a bit of maple syrup for extra sweetness, and it was divine!