Brown Sugar Cinnamon Rice Pudding Mugs
Warm, creamy rice pudding made fast in a saucepan and served in cozy mugs.
Prep: 5 · Cook: 25 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (206 reviews)
INSPIRED BY
I wanted a faster rice pudding that still tastes slow-cooked. Starting with cooked rice gets you to cozy quickly.
Story
Rice pudding is one of those desserts that feels like a hug, especially on an ordinary weeknight. I started making this version when I had leftover rice and did not want to waste it. The cinnamon and brown sugar make it smell like a bakery. I like serving it in mugs, it makes the whole thing feel extra cozy.
By Casey
Ingredients
- 3 cups cooked white rice (day-old works great)
- 2 cups whole milk
- 1 cup half-and-half
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
- 1 large egg yolk
- 1 tbsp butter
- Ground cinnamon or fruit, for topping
Instructions
- In a saucepan over medium, combine cooked rice, milk, half-and-half, brown sugar, cinnamon, and salt.
- Bring to a gentle simmer, then reduce to low. Cook 15 minutes, stirring often, until creamy.
- In a small bowl, whisk egg yolk with 2 tbsp of the hot pudding mixture to temper.
- Stir tempered yolk into the pot. Cook 2 minutes more, do not boil, until slightly thicker.
- Off heat, stir in vanilla and butter.
- Spoon into mugs and top with cinnamon or fruit. Serve warm or chill to thicken.
Chef Tips
- Stir frequently, rice pudding can stick fast.
- If it gets too thick, loosen with a splash of milk.
- For a citrus twist, add a little orange zest with the vanilla.
- Chilled rice pudding thickens a lot, plan for that if serving cold.
Cook's Notes
- Use cooked rice, not instant, for the best texture.
- Keep the heat low after adding the yolk so it thickens without curdling.
- Taste at the end and add a pinch more salt if it needs more pop.