Cinnamon Rice Pudding Mix
photo by CarolAT
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
Pudding Mix
- 236.59 ml short-grain rice
- 118.29 ml sugar
- 2 cinnamon sticks
- 2.46 ml salt
- 1.23 ml vanilla powder
-
Cooked Pudding
- 414.03 ml water
- 14.79 ml butter
- 709.77 ml milk
- 59.14 ml butter
- cinnamon sugar (optional)
directions
- To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
- In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
- In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
- Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
- To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
- Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
- Remove from heat; remove cinnamon sticks.
- The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a winner before I started as cinnamon is one of my favorite things. I used short grain brown rice and an extra 2/3 cup of milk (could have been a cup but actually it's great as is too). As I knew that it would take longer than the recipe states with the brown rice so I put it in the oven to bake @325 F for an hr and 20 mins. For the milk I used 1 can of fat free evap and made up the rest with skim milk. The slow cooking in the oven and canned milk gave it a lovely caramelizing that was ideal with the cinnamon and vanillin, I have to be honest and mention that I didn't use any butter at all and I didn't miss it. Splenda was subbed for the sugar. Thanks Paula for a recipe that not only accepted my subs but turned out a wonderful treat! Made for Photo Tag
-
I received this Cinnamon Rice Pudding Mix from PaulaG as part of a large basket full of mixes to make an entire dinner. I must admit that I don't remember ever having rice pudding before, but now I am a fan. The creamy rice with the cinnamon was easy to make and it tasted great both warm the night I fixed it and cold the next day from the frig. I plan on making this for my grand daughter. I think she will really like this one. Thanks PaulaG.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.