Cinnamon Rice Pudding Mix
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A rice and cinnamon seasoning mix packed in jars or bags, ready to simmer into creamy rice pudding. Make four packets at once to keep on hand or give as gifts.
Ingredients
- 4 cups medium grain rice
- 2 cups sugar
- 8 cinnamon sticks
- 2 teaspoons salt
- 1 teaspoon ground vanilla
- 4 jars or 8 zip-top bags
Equipment
- mason jars
- zip-top bags
- saucepan
- mixing bowl
Directions
Make the mix
- Add 1 cup rice to each jar or bag.
- For each packet, mix 1/2 cup sugar, 2 cinnamon sticks, 1/2 teaspoon salt, and 1/4 teaspoon ground vanilla in its own small bag.
- Match each bag of rice with one seasoning bag.
To use
- In a heavy saucepan, simmer the rice and water until the rice is tender and the liquid has soaked in.
- Add the milk, butter, and seasoning packet and stir.
- Cook over medium heat, stirring often, until the pudding is thick and creamy.
- Take out the cinnamon sticks and serve warm or chilled, with toppings if you like.
Notes
Per batch: rice packet; 1 3/4 cups water; 3 cups milk; 1/4 cup butter; seasoning packet; optional ground cinnamon and whipped cream.
Storage: dry mix airtight up to 12 months. Cooked pudding refrigerated within 2 hours, eat within 4 days; can freeze up to 3 months (texture may soften).
Nutrition
Serving: 179g | Calories: 319kcal | Carbohydrates: 47g | Protein: 6.1g | Fat: 12g | Saturated Fat: 7.2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 312mg | Potassium: 199mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 434IU | Vitamin C: 0mg | Calcium: 149mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from 1/4 of the mix with 3 cups milk, 1/4 cup butter; not counted (no amount given): optional ground cinnamon and whipped cream; medium grain rice counted as dry long-grain white rice, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.