Recipe: Cinnamon Spiced Rice Pudding

When I lived in Germany, I remember on Fridays my Dad used to make homemade pizza & rice pudding for dessert. I feel that in Ireland, rice pudding is quite an acquired taste but I love it! It’s great for cold evenings as it instantly hits you up and if having it on a Friday night in (like my brother and I are tonight!), it’s the perfect way to start the weekend. My recipe uses real Malagasy vanilla pods and a whole cinnamon stick for genuine flavour.

Cook: 30-40 mins

Serves 4-6


2 cups pudding rice
1L milk, plus 500ml on standby
1 cup caster sugar
1 cinnamon stick
1 vanilla pod
Knob of unsalted butter
Jam of your choice, to serve


  1. In a heavy based saucepan, pour in 1 Litre of cold milk, the pudding rice, sugar, butter, cinnamon & vanilla and stir with a heatproof-plastic spoon or wooden spoon, over a high heat. Bring the mixture to the boil, stirring continuously. This is vital!
  2. When it comes to boil, turn the temperature down and keep stirring. If the mixture is sticking or seems dry, add a little bit of butter and more milk.
  3. After approx. 30 mins, taste the rice. If it is al dente and not too ‘nutty’, then it is ready; if not just keep stirring and add more milk if necessary.
  4. Serve with your favourite jam and a sprinkling of Cinnamon Sugar!

I recommend Strawberry, Raspberry or Berries & Cherries jams!

Recipe by Nirina Plunkett

Images © Nirina Plunkett

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