Creamy Cinnamon Rice Pudding
One-pot creamy rice pudding toasted in butter, simmered with cinnamon sticks, finished with sweetened condensed milk and a crunchy cookie crumble topping. Comforting, fragrant, and ready in under 40 minutes.
Equipment
- 1 | Medium pot | with lid
- 1 | Wooden spoon or spatula | for stirring
- 1 | Measuring cups |
- 1 | Can opener |
Ingredients
- 2 | tbsp | butter |
- 1 | cup | white rice | short or medium grain
- 3 | cups | water |
- 2 | | cinnamon sticks |
- 1 | can | sweetened condensed milk | 14 oz
- 1/4 | cup | sugar |
- 1/2 | cup | cookie crumbs | such as digestive or graham
Instructions
- Melt butter in a medium pot over medium heat.
- Add rice and stir for 2 minutes until lightly toasted.
- Pour in water and add cinnamon sticks. Bring to a simmer.
- Cover and cook on low for 15 minutes until rice is tender.
- Stir in sweetened condensed milk.
- Add sugar and continue stirring over low heat.
- Cook 5 more minutes until thick and creamy.
- Remove from heat, fold in most cookie crumbs, and serve with remaining crumbs on top.
Notes
Store covered in the refrigerator up to 4 days.
Reheat gently with a splash of milk to loosen.
Remove cinnamon sticks before serving.
Short-grain rice yields the creamiest texture.
Reheat gently with a splash of milk to loosen.
Remove cinnamon sticks before serving.
Short-grain rice yields the creamiest texture.