EasyMade with care. Sweets · Saucepan and refrigerator
Creamy rice pudding
Short-grain rice and sugar, without condensed milk. Creamier after chilling. Total time includes 10 minutes to cool and 2 hours in the refrigerator.
What we'll need
- ¾ cup short-grain rice, such as Japanese rice
- 1 liter milk
- 240 ml water
- ¾ cup sugar
- 1 piece cinnamon stick
- 2 strips lemon zest, without white pith
- ½ teaspoon ground cinnamon to serve
1 cup = 240 ml. Measurements follow the original recipe.
Serves 6 people.
Contains: Milk.
Here's how it's done.
Measure and add aroma
Set out rice and liquids. Wash and dry the lemon before removing two thin strips of zest. Use a tall pot to help prevent milk from boiling over.
Heat the mixture
Combine raw rice, milk, water and sugar in the pot. Add the cinnamon stick and zest. Stir over medium heat until gently boiling, about 5 minutes.
Cook over low heat
Lower heat and leave the lid ajar. Cook for about 30 minutes, stirring frequently and scraping the bottom. Check that rice is tender and still surrounded by a loose cream.
Portion and cool until warm
Turn off and remove cinnamon and zest. Divide into small bowls and let excess heat dissipate for about 10 minutes.
Chill and finish with cinnamon
Refrigerate bowls for at least 2 hours. Start the timer after putting them in. Sprinkle a little ground cinnamon when serving.
About this recipe and its sources
We compared two Panelinha versions: short-grain rice with sugar, and the traditional condensed milk version. We chose the first, with about 30 minutes of cooking after boiling. Total includes heating, 10 minutes of cooling and 2 hours of refrigeration.
Recipe adapted by Ponto. Sources checked on 18/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.