Rice pudding

Ingredients

• 185 g (1 cup)rice
• 600 ml (2½ cups)milk
• 67 g (⅓ cup)sugar
• ½ stickwhole cinnamon
• 7 g (1 tablespoon)ground cinnamon
• 7.5 ml (½ tablespoon)vanilla essence

Instructions

1. 1

   Simmer the pudding

   Put the rice, milk, whole cinnamon, sugar and vanilla essence in a saucepan. Cook over a low heat for 20–30 minutes.

2. 2

   Check the rice

   Taste a little rice. If it is soft, take the pan off the heat; if it is still firm, cook for a few more minutes until tender.

3. 3

   Cool and chill

   Stir well and leave the pudding to cool, then refrigerate it.

4. 4

   Add the topping

   Spoon the pudding into individual bowls and sprinkle with ground cinnamon.

5. 5

   Garnish if desired

   If you like, decorate each serving with a stick of whole cinnamon.

What is Chilean rice pudding?

Rice pudding is a sweet dish made by cooking rice in milk until it softens and thickens. It is enjoyed in many places, and this version takes its cue from Chilean home cooking, using cinnamon and vanilla for familiar, warm flavours.

Whole cinnamon infuses the milk as the rice cooks, while ground cinnamon goes on top at serving. Chilling the pudding gives it time to settle into a spoonable dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 6g protein, 41g carbs, 4g fat.

Most of the carbohydrates come from the rice and sugar, while the milk contributes protein and much of the fat. Serve a bowl with fresh fruit for a simple contrast in flavour and texture.

Choose the rice and milk

Rice: ordinary white rice works well here and releases enough starch to help thicken the milk as it simmers. The recipe does not specify a variety, so avoid substituting a strongly flavoured or pre-seasoned rice.

Milk: use the stated 600 ml and keep the heat low so it can cook with the rice without boiling vigorously. Stirring occasionally helps the mixture cook evenly.

Let the cinnamon infuse

Whole cinnamon: add the stick at the beginning so its flavour has time to steep into the milk. Remove it before serving if you prefer not to have it in the bowls.

Ground cinnamon: reserve this for the finish rather than cooking it into the pudding. A light sprinkle adds aroma and a more distinct cinnamon flavour.

Use tenderness as your cue

Doneness: the method allows 20–30 minutes, but the rice is the best guide. Taste a few grains; they should be soft, not firm in the centre.

Consistency: the pudding will continue to thicken as it cools and chills. Take it off the heat once the rice is tender rather than waiting for it to become very thick in the pan.

Keep the heat gentle

Low heat: a gentle simmer gives the rice time to soften in the milk. Watch the pan and stir now and then to help prevent sticking on the bottom.

Extra cooking: if the rice remains firm after 30 minutes, continue for a few minutes and check again. The recipe gives tenderness, rather than a fixed finishing time, as the endpoint.

Serve it well chilled

Chilling: allow the pudding to cool before refrigerating it, as directed. Serve it in individual bowls with ground cinnamon on top and, if you wish, a small cinnamon-stick garnish.

Pairing: its sweet, milky texture suits fresh fruit such as sliced pear or berries alongside. Keep the accompaniment simple so the cinnamon and vanilla remain noticeable.

Recipe notes & tips

• Use a saucepan large enough to leave room for the milk to simmer.
• Keep the heat low and stir occasionally so the rice is less likely to catch.
• Taste the rice near the end of the cooking time to check its tenderness.
• Leave the whole cinnamon stick in during cooking for a more infused flavour.
• Cool the pudding before covering and placing it in the fridge.
• Add the ground cinnamon just before serving for a fragrant finish.

Variations

• Citrus aroma: add a strip of lemon or orange peel while the rice simmers, then remove it before chilling.
• Extra vanilla: add a little more vanilla essence if you want its flavour to stand out.
• Fruit topping: serve with sliced pear or berries for a fresh contrast.
• Warm serving: serve it soon after cooking if you prefer a softer, warm pudding.
• Cinnamon garnish: add a small piece of cinnamon stick to each bowl as well as the ground cinnamon.

Common mistakes to avoid

• High heat: the milk can catch on the bottom; keep the pan over a low heat.
• Skipping the taste test: the cooking time can vary; check that the rice is soft before removing the pan from the heat.
• Leaving it unattended: rice and milk may stick as they cook; stir occasionally.
• Overcooking after the rice softens: the pudding will thicken further as it cools; stop cooking when the grains are tender.
• Adding the topping too early: ground cinnamon can lose its fresh aroma; sprinkle it on just before serving.

How to store

Keep the cooled pudding covered in the fridge and eat it within 3 days. Serve it cold, or warm a portion gently in a saucepan or microwave, stirring and adding a splash of milk if it has thickened too much.

Frequently asked questions