Rice pudding with cinnamon sugar

Rice pudding with cinnamon sugar

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 586 kcal
, Fat: 16 g
, Carbohydrate: 93 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice pudding

1 ½ litres milk
300 g round grain rice (e.g. Camolino)
1 organic lemon, use only a little grated zest
1 vanilla pod, cut open lengthwise, seeds scraped out
½ tsp salt
2 tbsp acacia honey

Cinnamon sugar

2 tbsp sugar
1 tsp cinnamon
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How it's done

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Rice pudding

Bring the milk to the boil along with all the other ingredients up to and including the salt, reduce the heat. Simmer for approx. 25 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Remove the pan from the heat, remove the vanilla pod, stir in the honey.

Cinnamon sugar

Mix the sugar and cinnamon. Dish up the rice pudding, sprinkle with the cinnamon sugar.

Good to know
Tip: Instead of cinnamon sugar, serve with stewed berries or fruit.

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