Cinnamon is our ingredient of the season. You can find our full archive of cinnamon posts here.

When I think of comforting cinnamon desserts, rice pudding often comes to mind. Granted, cinnamon is not a key ingredient in the recipe, but we always top our rice pudding with a sprinkle of ground cinnamon.

I’m a huge fan of eating the pudding straight from the pot when it’s ready, having some from dessert, and then having it again for breakfast, but you do you.

Rice Pudding

This is the recipe that we grew up eating. It’s a boiled pudding, as opposed to the baked variety. And we like to keep it simple, no raisins please! And while this isn’t the fanciest of desserts, if serving it to guests, it’s always fun to elevate the experience with fancy dishes and spoons.

• 1/2 cup rice
• 3 cups water
• 2 cups milk, separated
• 1 can evaporated milk
• 1 tsp vanilla
• 1 egg
• 1 Tbsp cornstarch
• 3/4 cup sugar
• cinnamon
• nutmeg

Bring the water to a boil. Add the rice and cook for 20 minutes or until the water is gone.

In a large pot combine the 1 cup of milk, evaporated milk, vanilla, and sugar. Beat the egg and cornstarch into the remaining cup of milk and add it to the pot. Add the cooked rice, warm over medium heat, stirring constantly until it boils. Boil for 3 minutes.

Cool and serve with a sprinkling of ground cinnamon and nutmeg.