Recipe

Creamy rice pudding with cinnamon sugar

  • 6 hrs 10 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Creamy rice pudding with cinnamon sugar
  • 1 cup (200g) white medium-grain rice
  • 1.25 litre (5 cups) milk
  • 1/2 cup (110g) caster (superfine) sugar
  • 5 centimetre (2-inch) strip orange rind
  • 1 vanilla bean
  • 2 tablespoon caster (superfine) sugar, extra
  • 1 teaspoon ground cinnamon

Method

Creamy rice pudding with cinnamon sugar
  • 1
    Combine rice, milk, sugar and rind in 4.5-litre (18-cup) slow cooker. Halve vanilla bean lengthways, scrape seeds into cooker, add vanilla bean.
  • 2
    Cook, covered, on low, 6 hours, stirring twice, or until rice is tender. Discard vanilla bean and rind.
  • 3
    Combine extra sugar and cinnamon in small bowl, sprinkle over pudding.

Notes

The vanilla bean can be reused, wash and dry well, store in an airtight container or add to a container of sugar for vanilla-scented sugar.

More From Women's Weekly Food