Cinnamon Rice Pudding

The blend of rice pudding with cinnamon, raspberries and whip cream makes the perfect finale to any meal.

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  • 3 cups (750 mL)cooked medium grain U.S. rice
  • 3 cups (750 mL)milk
  • 1/2 cup (125 mL)sugar
  • 1/4 cup (50 mL)butter
  • 2cinnamon sticks
  • 1 tsp (5 mL)vanilla extract
  • [optional]Ground cinnamon 
  • [optional]Whipped Cream 
  1. In a large saucepan combine rice, milk, sugar, butter and cinnamon sticks. Cook over medium heat until thick and creamy, about 20 to 25 minutes, stirring frequently. Remove from heat; remove cinnamon sticks and stir in vanilla. Sprinkle with cinnamon and top with whipped cream, if desired.