Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds
A comforting dessert of creamy rice pudding infused with fragrant Guatemalan vanilla and warm cinnamon, topped with crunchy toasted almonds. This latin american-inspired desserts ready in about 55 minutes layers long grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup long grain white rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 1/2 tsp Guatemalan vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup toasted sliced almonds
- 1 tbsp butter
Instructions
- Step 1: Rinse 3/4 cup long grain white rice under cold water until water runs clear. Drain well.
- Step 2: In a large saucepan, combine the rinsed rice with 4 cups whole milk, 3/4 cup granulated sugar, 1/4 tsp salt, and 1 tsp ground cinnamon. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and cook uncovered for 35-40 minutes, stirring every 5 minutes until the rice is tender and the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and stir in 1 1/2 tsp Guatemalan vanilla extract for a warm fragrant note.
- Step 5: In a small skillet, melt 1 tbsp butter over medium heat. Add 1/3 cup sliced almonds and toast for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
- Step 6: Serve the warm rice pudding in bowls, sprinkled generously with toasted almonds on top for crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Cinnamon Rice Pudding with Guatemalan Vanilla and Toasted Almonds?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
