Photo: Ross Berteig · CC BY 2.0 · Photo source. Wikimedia photograph; responsive display cropping. The photograph has a different cinnamon coverage and unverified ingredient proportions.
Ingredients for 2 portions
160 g Japanese short-grain rice, dry
600 g Whole milk
24 g Sugar
3 g Ground cinnamon
1 g Salt
Method
Measure 160 g dry short-grain rice, 600 g whole milk, 24 g sugar, 3 g ground cinnamon and 1 g salt. Japanese short-grain rice is used here as a readily available pudding-rice substitute; do not use already-cooked rice.
Put the rice, milk, 14 g of the sugar and salt in a heavy saucepan. Bring gently to a simmer over medium-low heat while stirring so the milk does not stick or boil over.
Cover loosely and cook at a gentle bubble for about 25–30 minutes, stirring every few minutes, until the grains are tender and the milk is thick and creamy. Add a little extra water only if the rice is still hard and the pan is drying; this extra water is not included in the measured recipe.
Turn off the heat and let the rice stand covered for 5 minutes. Mix the remaining 10 g sugar with the ground cinnamon, divide the full batch between two bowls and sprinkle the topping evenly over both.
REWE recommends short-grain pudding rice and explicitly allows Japanese sushi rice as an alternative. This is a two-person sweet breakfast or light lunch, not a dessert-sized serving. The 40 minutes include heating and a five-minute rest, unlike the 20-minute active-time label on some references. Milk is the priority allergen. The Commons image shows cinnamon-topped rice pudding made to a different formula; its ingredient amounts are unknown. All calories come from the listed weights.
Milchreis mit Zimt
Allergens and ingredient checks
Listed allergens: milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.