Jul 19, 2026
Ceylon Cinnamon Porridge with Honey & Pear
Creamy porridge simmered with a Ceylon cinnamon stick, topped with sliced pear and hone...
June 28, 2026 · The Ceylera Team· 2 min read
Cardamom Rice Pudding with Ceylon Cinnamon
A creamy, fragrant rice pudding made with Ceylon cinnamon and cardamom. Gentle, warming, and naturally sweet. Serves as both a dessert and a comforting weekend breakfast. The Ceylon cinnamon gives it a delicate floral warmth that cassia simply cannot match in a dish this simple.
Prep
5 minCook
35 minTotal
40 minServes
4Ingredients
- 150g short-grain or arborio rice
- 800ml whole milk (or oat milk for dairy-free)
- 200ml water
- 1 Ceylon cinnamon stick
- 3 green cardamom pods, lightly crushed
- 3 tbsp honey or sugar, to taste
- 1 tsp vanilla extract
- Pinch of salt
- Ceylon cinnamon powder, to finish
Method
Step 1. Combine the rice, water, cinnamon stick, and cardamom pods in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
Step 2. Once the water is mostly absorbed (about 5 minutes), add the milk and salt. Reduce heat to low.
Step 3. Cook gently for 25 to 30 minutes, stirring regularly, until the rice is tender and the pudding is thick and creamy. It will thicken further as it cools.
Step 4. Remove from heat. Fish out the cinnamon stick and cardamom pods. Stir in the honey and vanilla.
Step 5. Serve warm in bowls, dusted with a little Ceylon cinnamon powder. Also excellent cold, straight from the fridge the next day.
Tip: don't rush the low simmer
The cinnamon stick needs time to release its aroma into the milk. A slow, patient simmer at low heat gives you a far more fragrant result than turning up the heat to hurry it along. The cardamom pods contribute a floral note that deepens as the pudding cooks.
Used in This Recipe
Ceylera Reserve Ceylon Cinnamon Sticks
Hand-selected true Ceylon quills from Sri Lanka. One stick simmered in milk creates something genuinely special.
From $9.99
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