Brown Sugar and Cinnamon Rice Pudding

Brown Sugar and Cinnamon Rice Pudding

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jajamillion 0

"This rice pudding is tasty and a very easy to make for breakfast or dessert. It is also gluten-free."
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20 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan. Stir rice, butter, and salt into water until the butter melts. Cover saucepan and remove from heat. Set aside until water is absorbed, about 5 minutes.
  2. Stir milk, brown sugar, cornstarch, and vanilla extract into the rice; bring to a simmer over medium heat while stirring; cook until the rice has the consistency of loose oatmeal, about 5 minutes. Ladle pudding into bowls and dust with cinnamon.


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This did not turn out like rice pudding to me. Only change I made was using rice from the rice cooker and so I admitted the water. I am guessing, that only instant rice works in this rice puddin...

This was so easy and so good! I just made it for breakfast, and it turned out creamy. If anything, I thought it could use a bit more milk to make it like "loose oatmeal" as the author states. It...

This is so good!!!

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