Sweet rice pudding with cinnamon

Name: Sweet rice pudding with cinnamon
Ingredients: 150 g rice; 200 ml milk; 4 tablespoons sugar; 50 ml whipping cream; 5 g ground cinnamon; 20 g butter; 40 g strawberry jam

Children - Sweet rice pudding with cinnamon by Sanda O. - Recipia

Sweet rice pudding with cinnamon cooks over medium heat and needs frequent stirring, until the grains soften and the milk reduces. The milk and cream make it creamy, with the grains coated in a thick mixture, while the cinnamon and strawberry jam keep the familiar flavor of rice pudding. I stop cooking while the grains are soft but still whole. Prep: 3 minutes. Cook: 32 minutes. Rest: 5 minutes. Total time: 40 minutes. Serves: 2. About 640 kcal and 9 g protein per serving.

Ingredients

150 g rice
200 ml milk
4 tablespoons sugar
50 ml whipping cream
5 g ground cinnamon
20 g butter
40 g strawberry jam

Preparation

1. Rinse the rice under cold running water for 3 minutes. 2. Put the rice and 200 ml milk in a pot. Cook over medium heat for 25 minutes, stirring often, until the grains are soft and the milk has reduced. 3. Add 4 tablespoons sugar and stir for 2 minutes, until it dissolves. 4. Pour in 50 ml whipping cream and add 5 g ground cinnamon. Cook for another 5 minutes, stirring, until the mixture thickens. 5. Take the pot off the heat, stir in 20 g butter and let the rice cool for 5 minutes. Serve it with 40 g strawberry jam.

Notes

Add the strawberry jam to the bowls just before serving. You can replace the cinnamon with 1 teaspoon vanilla extract; the milk, cream and butter contain dairy. Covered, it keeps in the refrigerator for up to 3 days, and it firms up when cold. Short-grain white rice softens and thickens the mixture better than long-grain rice. Stir often towards the end, since the thickened milk can easily stick to the bottom of the pot; if the jam is very sweet, start with 1 teaspoon in each bowl.