This post is sponsored by Megaphone Influence for Riceland. All opinions and recipes are my own, so enjoy!
For the longest time, I did not know what to call this cinnamon sweet rice with fresh fruit. I was brainstorming with my friends to determine what I was going to make, because I really wanted to make something fun and new, rather than something like a burrito bowl.
I was originally going to go with sweet rice balls, similar to arancini, but my deep fry skills are not something to be desired, so I was really wracking my brain.
Next on the list was rice pudding, but I hate puddings, of all types, so that was a non-starter. But really, it gave me the idea to make this sweet rice, something that wasn’t mushy, or too liquid-y, but had a gentle sweetness, and paired perfectly with fresh seasonal fruit!
I headed over to my local HEB (seriously, it’s only a half-mile away, looooove it) and grabbed some Riceland Boil-in-Bag to use for this recipe because it is so freaking convenient. Just ten minutes in boiling water and BAM! beautiful, perfectly cooked rice. I call that a win.
Seriously though, I love Riceland because it’s owned and grown by American family farmers. I love supporting hometown businesses like this, especially when they put out such an amazing, quality product.
The Boil-in-Bag is so simple to use. Just fill a large pot with water, submerge the bag completely, bring it to a boil, and wait ten minutes. No need to cover, no need to guess. Just perfect rice, every time.
Get ready to enjoy a luscious, delicious, and simple sweet rice treat that looks decadent, but comes together with the quickness! Then, come back and enter the giveaway for a $25 giftcard prize pack, so you can go out and grab all the ingredients to make your own cinnamon sweet rice with fresh fruit! How awesome is that?!
- Fill a large pot with water and submerge both bags of rice completely. Turn heat to high and bring to a boil. Allow to boil for 10 minutes, then remove from heat, carefully remove rice bags from water and drain. Cut a corner of each bag and empty into a large bowl.
- While the rice is cooking, place a small pot over medium heat and add the milk, sugar, and cinnamon stick. Bring mixture to a simmer and cook until the sugar is completely dissolved. Remove from heat and stir in vanilla. Remove the cinnamon stick and pour the milk mixture into the bowl with the rice and gently stir to combine. Cover with plastic wrap and place in the fridge until cool, around 1 hour.
- While the rice mixture cools, gently whip the cream until slightly thickened, then add the cinnamon stick, stir, and let sit to absorb the flavor.
- When the rice is cooled, scoop into shallow dishes, drizzle with the thickened cream, then top with the fresh fruit. Serve immediately.