THE NUTRIZLE KITCHEN
Creamy Cinnamon Rice Pudding with Pineapple
White rice is slow-simmered in milk with cinnamon until thick and creamy, then sweetened with honey and finished with fresh pineapple for a warm or chilled spoonable treat. No eggs are used, keeping the stovetop method straightforward.
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Let's make something lovely.
- 01
Combine rice and water in a medium saucepan; bring to a gentle boil, cover, and simmer 8-10 minutes until most of the water is absorbed.
- 02
Stir in milk, cinnamon, and salt. Return to a gentle simmer over medium-low heat, uncovered, stirring often to prevent sticking.
- 03
Cook 20-25 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a creamy, pourable consistency.
- 04
Remove from heat and stir in vanilla and honey until fully dissolved.
- 05
Fold in half of the diced pineapple, reserving the rest for topping.
- 06
Spoon into bowls, top with the remaining pineapple and a light dusting of cinnamon. Serve warm, or chill before serving.
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