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How to make cinnamon rice pudding with plums

How to make cinnamon rice pudding with plums
Cinnamon rice pudding with plums is a delicious and comforting dessert that is easy to make; look no further for a step-by-step recipe
A creamy rice pudding is just the thing to lift the spirits when it’s cold and dark outside. In summer, when plums are in season, you can replace the canned plums with fresh ones, poaching them with cinnamon, or a cinnamon stick, in a light sugar syrup until just tender.
Preparation time: 30 minutes
Each serving provides 1141 kJ, 273 kcal, 10 g protein, 3 g fat (2 g saturated fat), 51 g carbohydrate (32 g sugars), 1 g fibre.


Serves 4
  • ½ cup (95 g) short-grain rice
  • 3 ¼ cups (800 ml) low-fat milk
  • 4–5 teaspoons sugar
  • 425 g canned plums in syrup
  • ½ teaspoon ground cinnamon, plus extra to serve (optional)
Credit: robynmac


  1. Put the rice in a heavy-based saucepan, preferably non-stick, and add 2 cups (500 ml) milk. Bring to a boil, stirring occasionally. Reduce the heat to the lowest setting and stir until the milk sinks bank, then cover and cook gently for 15 minutes, giving the pan a shake occasionally.
  2. Stir in the remaining milk and return to a boil, stirring all the time. Boil, stirring constantly, for 7 minutes.
  3. Put the plums and their syrup in a separate saucepan, add the cinnamon and heat through over low heat.
  4. Remove the rice mixture from the heat and stir for 1 minute, then stir in the sugar. Divide the rice among four bowls and top with the plums and some syrup. Sprinkle with extra cinnamon, if you like. Serve immediately.
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