Cinnamon Rice Pudding

Cinnamon Rice PuddingTry using Quinoa and honey for a healthy, protein-packed substitute. The texture will be less creamy than when using rice, but just as tasty! Anything can be used as the hidden lucky trinket. Think nuts or dried fruit—just make sure it is big enough to be noticed!

  • 3/4 c. uncooked white rice or quinoa
  • 2 c. milk, divided
  • 1/3 c. white sugar or 1/4 c. honey
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 Tbsp. butter
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. cinnamon
  • 1 almond/raisin/etc.

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

After 20 minutes, stir in 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and cinnamon; cook two minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Place almond/raisin/etc. in one bowl. Spoon portions rice pudding into all bowls. Mix up all the bowls until the location of the special bowl is unknown. Serve hot or cold.

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