Creamy Stovetop Rice Pudding – a delicious recipe with water, cinnamon, short-grain rice, apple juice, brown sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, bring 2 cups (500 mL) of the water and cinnamon stick to a boil over high heat.
2
Stir in rice and return to a boil; reduce heat to low, cover and simmer for 35 to 40 minutes, or until rice is very tender and water has been absorbed.
3
Stir in the remaining 1 cup (250 mL) water, apple juice, brown sugar, vanilla and nutmeg.
4
Cook, covered, over low heat until rice is creamy, about 10 minutes.
5
Beat in eggs and currants.
6
Cook, stirring, until thickened and creamy, about 2 minutes.
7
Discard cinnamon stick.
8
For best flavor, serve warm.
9
Variation: For an extra calcium punch, try making this pudding with fortified orange juice instead of apple juice.
321
kcal
Calories
5
g
Fat
66
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups (750 mL) water, divided, 1 cinnamon stick, 1/2 cup (125 mL) short-grain rice, 1 cup (250 mL) apple juice, and more.
Yes, Creamy Stovetop Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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