Cinnamon rice pudding

Rice slowly thickens pasteurized milk into a spoonable dessert. Stir frequently and use shallow bowls for prompt cooling.

This recipe has not been kitchen-tested.

Prep: 10 min · Cook: 40 min · Serves: 4

Ingredients

• 120 g — dry long-grain rice, rinsed
• 800 ml — pasteurized milk
• 60 g — sugar
• 20 g — butter
• 2 g — ground cinnamon

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Combine rice and milk in a heavy pan. Simmer very gently 30–40 minutes, stirring often, until rice is tender. Add sugar, butter and cinnamon for the last 5 minutes. Portion into shallow bowls.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Milk
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.