CINNAMON TOAST CRUNCH RICE PUDDING
Servings: 2
Ingredients
- 0.8 cups (Not So) Boring White Rice rice
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 2 cups Cinnamon Toast Crunch cereal
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 0.5 cups extra Cinnamon Toast Crunch, for topping
- 0.3 cups cold heavy cream, whipped
Steps
- Make cereal milk: Soak 2 cups Cinnamon Toast Crunch in 2.5 cups whole milk for 20 minutes. Strain out the cereal and keep the milk — it should smell insane. Discard the soggy cereal (or eat it, no judgment).
- Cook the pudding: Add 0.8 cups (Not So) Boring rice to a saucepan with the cereal milk and 0.5 cups heavy cream. Bring to a gentle simmer over medium-low heat. Stir frequently for 30 minutes until the rice is tender and the mixture has thickened to a creamy porridge.
- Season it: Stir in 3 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 pinch of salt. Taste and adjust — it should taste like a bowl of CTC at maximum power.
- Serve and destroy: Pour into a bowl while still warm. Top with whipped heavy cream and pile on the extra Cinnamon Toast Crunch right before serving. Serve immediately for the crunch contrast.
Notes: Shoot the cereal milk soak first — it's oddly satisfying. The final pile of crunchy cereal on creamy pudding is the thumbnail. Serve warm or cold, both are elite.
