A Cuban-style rice pudding simmered with milk, sugar, and cinnamon, thick, creamy, and equally good served warm or chilled.
10 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash and drain the rice, then put it in a pot with the milk.
Add the cinnamon and cook the mixture over low heat for 35 minutes.
Scrape the bottom of the pot often so the milky rice does not stick and burn.
Add the sugar and cook for 5 minutes more, until the grains remain suspended in the cream.
Remove the cinnamon, divide the dessert into bowls, and serve warm or cold.
💡 Tip: Stir often while the rice absorbs the milk; milk that catches on the bottom gives a burnt smell.
🍽️ Serving suggestion: Serve warm or cold in small bowls, sprinkled with cinnamon.
~290
kcal calories
8
g protein
52
g carbs
6
g fat
28.4g
Sugar
0.4g
Fiber
73.5mg
Sodium
3.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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