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Breakfast recipe · from the recipe book

Creamy Cinnamon Rice Pudding with Fresh Berries

Tender white rice simmered slowly in whole milk with cinnamon and a touch of maple, chilled until thick and spoonable, then crowned with juicy strawberries and blueberries.

Creamy Cinnamon Rice Pudding with Fresh Berries

Ingredients

  • ½ cup100 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 3 cups (710 ml)720 gWhole milk
  • 2½ tbsp50 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 cup sliced160 gStrawberriessliced
  • ¾ cup120 gBlueberries

Steps

  1. Prepare first: rinse the rice in a sieve until the water runs clear, and wash and slice the strawberries and rinse the blueberries; keep the berries covered in the fridge until serving.
  2. In a heavy pot, bring the water and the rice to a boil, then cover and simmer on low for about 8 minutes, until the water is absorbed.
  3. Stir in the milk, the maple syrup, the cinnamon and the salt. Bring to a gentle simmer over medium-low heat.
  4. Simmer uncovered, stirring often and scraping the bottom, for 25 to 30 minutes, until the rice is very tender and the pudding is creamy and loosely thick; it firms up as it cools.
  5. Take the pot off the heat and stir in the vanilla.
  6. Transfer the pudding to a bowl, press plastic wrap onto the surface, cool 15 minutes, then chill in the fridge at least 2 hours, until cold and set.
  7. Just before serving, stir the Greek yogurt into the chilled pudding to make it extra creamy and tangy.
  8. Divide the pudding among 4 bowls and top each with a quarter of the strawberries and a quarter of the blueberries.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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