Rice Pudding with Cinnamon

Name: Rice Pudding with Cinnamon
Total time: 50 min
Yield: 4 Portions
Ingredients: 100g rice (short-grain, e.g. Arborio or pudding rice); 700ml whole milk; 100ml water; 2tbsp sugar; 0.5tsp Bourbon vanilla paste; Pinch of salt; 200ml whipping cream; 1tsp Cinnamon Ceylon; 2tbsp butter; 1tbsp brown sugar

45—50 Min

Bourbon vanilla paste

So creamy! This classic rice pudding is enriched with vanilla and cream and served warm with a buttery cinnamon sauce. We can’t wait to dig in!

Ingredients 4 Portions

100 grice (short-grain, e.g. Arborio or pudding rice) 
700 mlwhole milk 
100 mlwater
2 tbspsugar
0.5 tspBourbon vanilla paste
Pinch of salt 
200 mlwhipping cream
Sauce
- 1 tspCinnamon Ceylon
- 2 tbspbutter
- 1 tbspbrown sugar

Preparation

1
Rinse the rice briefly under cold water. In a deep pot, combine the milk, water, rice, sugar, vanilla and salt. Stir well and bring to a boil over medium heat, then reduce to the lowest heat possible. Cook for 30–35 minutes, stirring occasionally.
2
The rice pudding is ready when the rice is tender and the mixture has thickened to a creamy, pudding-like consistency. Towards the end, stir in the cream, mix well and cook briefly. Cover and let rest while preparing the sauce.
3
Melt the butter in a pan, then pour it into a small bowl. Add the cinnamon and sugar and mix well until the sugar dissolves.
4
Divide the rice pudding into bowls, drizzle with the cinnamon sauce and serve.