Cinnamon Rice Pudding
Cuisine: American
Author: Kitchens
  • 1/2 Cup Carnaroli rice
  • 1 1/4 Cups sugar
  • 1 1/2 whole milk
  • 1 1/2 heavy cream
  • 1 cinnamon stick, roasted
  • 2 Tablespoons orange zest
  • 1 Cup assorted dried fruit (golden and brown raisins, cherries, apricot or figs)
  • 2 Tablespoons candied ginger
  • 3/4 Cup apple cider
  • 1/4 teaspoon lemon juice
  • 2 sheets Phyllo dough
  • 8 ounces clarified butter
  • 1 teaspoon saffron, toasted
  • 1/2 Cup candied pistachios
  1. Preheat oven to 400 degrees F.
  2. Wash rice in cold water for 5 minutes.
  3. Combine 3/4 cup sugar, rice, whole milk, heavy cream and a cinnamon stick in a heavy-bottomed sauce pan and bring to a simmer over medium heat.
  4. Cook for 15 minutes, stirring regularly, until rice is al dente.
  5. Combine dried fruit, candied ginger, apple cider and lemon juice in a small pot and simmer over low heat until cider is reduced by 1/2.
  6. In a spice grinder or food processor, grind sugar with saffron.
  7. Generously butter phyllo sheets and sprinkle with saffron-sugar mixture.
  8. Cut each sheet into eight even rectangles. Pinch a corner of each rectangle and scrunch them into abstract shapes.
  9. Place on a greased sheet tray and bake for 15 minutes or until golden brown.
  10. To assemble, divide rice pudding evenly among 8 parfait glasses. Top with fruit compote and candied pistachios and garnish with phyllo.
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