Rice pudding seems to be a nostalgic comfort food for a lot of people, myself included. Now, it's the perfect fall treat, flavored with maple, cinnamon, and brown sugar! Maple Cinnamon Rice Pudding is a creamy treat that's delicious served hot or cold! Personally, I prefer it cold because that's how my grandma used to serve it, but it's amazing warm on cold winter nights!
This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!
Rice pudding was an occasional snack my grandma would pull out of her fridge and sprinkle with cinnamon when I was younger. We didn't have it very often, so I was always excited when she handed me the bowl. I'd have it gone within seconds! It's still an infrequent treat for myself. I'll go a few months (or even years) without it, find it in a grocery store, buy it, and remember just how much I love it! Finally, I decided to make my own and it is so easy and delicious!
What You Need to Make This Recipe:
- Maple syrup
- Vanilla extract
- Granulated sugar
- Light brown sugar
Tips & Storage:
It can take 30+ minutes to simmer and thicken after adding the milk. When it gets down to about the consistency you like it (slightly runnier), remove it from the heat. It will continue to cook and thicken a bit as it cools.
I recommend using long grain white rice.
The fattier milk you use, the creamier it will be. It also might take longer to thicken on the stove. I recommend using 1% or 2% milk!
The rice pudding can be served warm or cold, whichever way you prefer! Feel free to mix in a little extra maple syrup or top it with whipped cream and cinnamon! I like serving this pudding in tulip jars or ramekins.
In an airtight container in the refrigerator for up to 4 days. Be sure to cool it down to room temperature before tossing it in the fridge!
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a star review below!
Maple Cinnamon Rice Pudding
- Medium pot
- Measuring cups & spoons
- ⅔ cup uncooked long grain white rice
- 1⅓ cups water
- 4 cups 1-2% milk
- 3 tablespoons light brown sugar packed
- 2½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- In a medium-sized pot, bring the rice and water to a boil. Cover, change to low heat, and let it simmer until the water has mostly evaporated (about 15 minutes).
- Mix in the milk and sugars and let it simmer on low-medium uncovered until it's a creamy consistency (slightly thinner than what you like, it will thicken a bit as it cools; about 30-60 minutes). Stir occasionally.
- Remove the pot from heat and stir in the vanilla, maple syrup and cinnamon. Mix well and serve warm, or let it cool, refrigerate, and serve cold. Top with extra cinnamon and whipped cream if preferred!