30-Minute Creamy Roasted Cinnamon Rice Pudding
Silky rice pudding infused with roasted Saigon cinnamon, vanilla, and bright lemon zest. Whole milk creates richness while egg binds the mixture into a custard-like consistency. Serve warm straight from the stove or chilled for a refreshing dessert that thickens as it cools.
Ingredients
Instructions
- 1
Bring milk, vanilla, and roasted cinnamon to simmer in a medium saucepan over medium heat.
- 2
Stir in sugar, lemon peel, and sea salt.
- 3
Remove from heat.
- 4
Gradually whisk 1/2 cup of the hot milk mixture into the beaten egg.
- 5
Add the egg mixture back to the remaining milk mixture in the saucepan, whisking constantly until well blended.
- 6
Stir in the cooked rice.
- 7
Cook over low heat, stirring constantly, until the mixture begins to thicken, about 20 minutes.
- 8
Stir in butter.
- 9
Pour into a large bowl.
- 10
Press plastic wrap directly onto the surface.
- 11
Cool slightly, then serve warm, or refrigerate until well chilled and serve cold.
Tips
Temper the egg carefully by whisking in hot milk gradually to prevent scrambling.
Stir constantly during cooking to ensure even thickening and prevent sticking.
Plastic wrap directly on the surface prevents a skin from forming as it cools.
Good to Know
Refrigerate in an airtight container for up to 3 days. Pudding thickens further when cold.
Prepare pudding up to 1 day ahead. Reheat gently on low heat with a splash of milk if needed, or serve chilled.
Serve warm immediately after cooking or chilled after 3 hours or overnight. Top with additional roasted cinnamon if desired.
Common Mistakes
Do not pour hot milk mixture directly into egg to avoid scrambling; whisk gradually while incorporating.
Do not skip constant stirring during cooking to prevent lumps and sticking.
Do not exceed medium heat when simmering milk to prevent scorching.
Substitutions
Dairy-Free Swaps
General Alternatives
milder flavor