Best 2 Creamy Cinnamon Rice Pudding Recipes

CREAMY CINNAMON RICE PUDDING

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

CREAMY CINNAMON RICE PUDDING

Steps:

• In saucepan of boiling water, blanch rice 5 min. Drain. Scrape seeds from vanilla bean and reserve with pod. In saucepan put rice, 3 cups milk, 1/2 cup sugar,salt,cinnamon sticks,and vanilla bean pod and seeds. Bring to boil stirring and simmer, covered 55-60 min until rice is tender and most liquid is absorbed. Cook mixture on low heat-uncovered an additional 3-5 min until liquid is gone and mixture is thick. Transfer to a bowl. Discard vanilla pod and cinnamon sticks. In saucepan combine remaining cup of milk and 2 tbs. sugar. Bring just to a boil. In a bowl, whisk the yolks, cornstarch, remaining 2 Tbs sugar until combined.Add the remaining milk in a stream,whisking. Pour mixture back into pan. Bring mixture to a boil,whisking.Boil, whisking for 1 minute or until it is very thick and smooth. Whisk in vanilla and butter until butter is incorporated. Force mixture through a sieve into bowl containing rice mixture.Stir pudding until well combined. Let cool covered with buttered wax paper and chill for at least 3hrs, or overnight. Just before serving, beat cream to stiff peaks. Fold into pudding.Serve with fresh fruit. Sprinkle with cinnamon. Makes 4 cups.