{"id":4323,"date":"2025-10-08T12:00:00","date_gmt":"2025-10-08T15:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4323"},"modified":"2026-10-13T19:30:46","modified_gmt":"2026-10-13T22:30:46","slug":"creamy-christmas-rice-pudding-with-cinnamon","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/creamy-christmas-rice-pudding-with-cinnamon\/","title":{"rendered":"Creamy Christmas Rice Pudding with Cinnamon"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>This Christmas rice pudding is a Brazilian-style arroz doce made on the hob with milk, condensed milk and cinnamon. Serve it warm or chilled in small bowls, or try a plant-based or fruit variation. The rice should be tender and surrounded by a soft, creamy sauce.<\/strong><\/p>\n<p>A bowl of <strong>Christmas rice pudding<\/strong> is a comforting finish to a festive meal. This condensed-milk version brings a Brazilian family-table favourite to a British kitchen, using familiar ingredients and a gentle hob method.<\/p>\n<p><\/p>\n<h2>Ingredients for creamy cinnamon rice pudding<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pudding-rice-milk-cinnamon-and-other-rice-pudding-ingredients-4323-1.webp\" alt=\"Pudding rice milk cinnamon and other rice pudding ingredients\" title=\"Pudding rice milk cinnamon and other rice pudding ingredients\"><\/p>\n<p>To make <strong>creamy rice pudding with cinnamon and condensed milk<\/strong>, gather the following. Allow about 40\u201350 minutes, depending on the rice, and expect roughly 8 small dessert portions.<\/p>\n<ul>\n<li><strong>200 g short-grain pudding rice<\/strong> \u2013 check the packet; a brief rinse is optional, but do not wash away all the surface starch.<\/li>\n<li><strong>1.2 litres whole milk, plus a little extra if needed<\/strong> \u2013 semi-skimmed milk gives a less rich result.<\/li>\n<li><strong>1 tin sweetened condensed milk, 395\u2013397 g<\/strong> \u2013 adds sweetness and body.<\/li>\n<li><strong>Extra sugar only if needed, to taste<\/strong> \u2013 start with none: a full tin of condensed milk is already quite sweet.<\/li>\n<li><strong>1 cinnamon stick<\/strong> \u2013 for the cooking liquid; remove before serving.<\/li>\n<li><strong>Ground cinnamon, up to 1 teaspoon<\/strong> \u2013 to dust the finished bowls lightly.<\/li>\n<li><strong>A pinch of salt<\/strong> \u2013 to balance the flavour.<\/li>\n<li><strong>25 g butter, optional<\/strong> \u2013 for a richer finish.<\/li>\n<li><strong>Finely grated zest of half an unwaxed lemon<\/strong> \u2013 avoid the bitter white pith.<\/li>\n<li><strong>50 g raisins, optional<\/strong> \u2013 soaked briefly in warm water and drained; use water rather than spirits when serving anyone avoiding alcohol.<\/li>\n<li><strong>Egg yolks are not needed for this version<\/strong> \u2013 the rice starch and condensed milk provide the creaminess, without an extra egg-cooking stage.<\/li>\n<\/ul>\n<p><strong>Substitutions and options<\/strong><\/p>\n<p><strong>Plant-based version:<\/strong> use 800 ml unsweetened oat or soya drink plus 400 ml coconut milk, and a plant-based condensed milk. Omit the butter and check every product label.<\/p>\n<p><strong>Less sweet version:<\/strong> use semi-skimmed milk, 200 g condensed milk and no extra sugar or butter. The pudding will be less rich; this is not a sugar-free recipe.<\/p>\n<p><strong>Lactose-free version:<\/strong> use lactose-free dairy products or suitable plant-based alternatives throughout. Lactose-free dairy still contains milk proteins and is not suitable for a milk allergy.<\/p>\n<p><strong>Extra aroma:<\/strong> stir in 1 teaspoon vanilla extract at the end, or cook with a strip of orange peel and remove it with the cinnamon stick.<\/p>\n<p><strong>Quick tips<\/strong><\/p>\n<p>Keep enough liquid around the grains for a spoonable pudding and cook until the rice is completely tender. Do not shorten the cooking time just to keep it loose: add a little warm milk instead. This recipe does not require egg yolks.<\/p>\n<h2>How to make creamy condensed-milk rice pudding<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/creamy-rice-pudding-cooking-in-a-saucepan-4323-2.webp\" alt=\"Creamy rice pudding cooking in a saucepan\" title=\"Creamy rice pudding cooking in a saucepan\"><\/p>\n<ol>\n<li><strong>Measure 200 g pudding rice<\/strong>. Follow any preparation instructions on its packet; if rinsing, do so briefly and drain.<\/li>\n<li>Put the rice, 1.2 litres milk, cinnamon stick and pinch of salt in a roomy, heavy-based saucepan. Bring slowly to a gentle simmer, stirring and watching so the milk does not boil over.<\/li>\n<li>Lower the heat and cook gently, stirring frequently, until the grains are tender. Start checking after 25\u201330 minutes; some pudding rice needs 35\u201345 minutes or longer. Texture matters more than the clock.<\/li>\n<li>If the mixture becomes thick before the grains are cooked, stir in a small splash of warm milk and keep cooking. A wider pan loses liquid more quickly, so adjust as needed.<\/li>\n<li>Once the rice is tender, stir in the condensed milk. Simmer gently for a few more minutes until well combined; taste a cooled spoonful before deciding whether any extra sugar is needed.<\/li>\n<li>Stir in the optional 25 g butter and the lemon zest. Mix until the butter melts and the sauce looks smooth around the grains.<\/li>\n<li><strong>Keep this version egg-free:<\/strong> there is no need to add raw yolks at the end. If you want a custard-style rice pudding, use a separate recipe with a fully specified egg-cooking method.<\/li>\n<li>Add the optional drained raisins and let them warm through for a minute or two.<\/li>\n<li>Turn off the heat, remove the cinnamon stick and let the pudding stand for about 5 minutes before serving warm. It thickens as it stands and thickens further when chilled.<\/li>\n<li>Spoon into bowls and add a light dusting of ground cinnamon. For cold servings, divide promptly into shallow containers to cool quickly; follow the storage guidance below rather than leaving the pan on the hob.<\/li>\n<\/ol>\n<p><strong>Practical tips<\/strong><\/p>\n<ul>\n<li><strong>Consistency:<\/strong> leave the sauce a little looser than your final preference, especially for chilled servings. Once the rice is tender, briefly simmer to thicken or add warm milk to loosen.<\/li>\n<li><strong>Substitutions:<\/strong> plant drinks and condensed-milk alternatives vary in sweetness and thickness. Adjust gradually; using a different milk does not automatically make the entire recipe vegan.<\/li>\n<li><strong>Prevent sticking:<\/strong> use a wooden spoon or heatproof spatula to sweep the bottom and corners of the pan regularly.<\/li>\n<li><strong>Sweetness:<\/strong> condensed milk may provide all the sweetness you want. Taste before adding sugar.<\/li>\n<li><strong>Storage:<\/strong> cool quickly in shallow portions, ideally within an hour, then refrigerate at 5\u00b0C or below and eat within 24 hours. If reheating, heat until steaming hot throughout and reheat only once.<\/li>\n<\/ul>\n<h2>Rice pudding variations: plant-based, less sweet and fruity<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/three-rice-pudding-variations-with-different-toppings-4323-3.webp\" alt=\"Three rice pudding variations with different toppings\" title=\"Three rice pudding variations with different toppings\"><\/p>\n<p>Adapt this <strong>creamy rice pudding<\/strong> with one of the three variations below. They keep the same gentle cooking method, with changes to the milk, sweetness or topping.<\/p>\n<p><strong>Plant-based variation<\/strong><\/p>\n<p>Replace all dairy ingredients with suitable plant-based products. Coconut milk adds richness; the oat or soya drink keeps the mixture from becoming overwhelmingly thick.<\/p>\n<ul>\n<li><strong>200 g short-grain pudding rice<\/strong><\/li>\n<li><strong>800 ml unsweetened oat or soya drink plus 400 ml coconut milk<\/strong> \u2013 keep a little extra plant drink available if needed.<\/li>\n<li><strong>Approximately 395 g plant-based condensed milk<\/strong> \u2013 choose a suitable product and adjust to its sweetness; plain sugar and coconut milk are not an identical replacement.<\/li>\n<li><strong>1 cinnamon stick<\/strong><\/li>\n<li><strong>A pinch of salt<\/strong><\/li>\n<li><strong>50 g raisins, optional<\/strong> \u2013 soaked in warm water or orange juice and drained.<\/li>\n<\/ul>\n<ol>\n<li><strong>Put the rice<\/strong> in the pan with the plant drink, coconut milk, salt and cinnamon stick. Bring gently to a simmer.<\/li>\n<li><strong>Cook over a low heat<\/strong>, stirring frequently, until tender. Begin checking at 25\u201330 minutes and allow longer if necessary, adding liquid when needed.<\/li>\n<li><strong>Stir in the plant-based condensed milk<\/strong> once the grains are tender, followed by the optional raisins. Heat gently and check the sweetness.<\/li>\n<li><strong>Turn off the heat and rest briefly<\/strong> before serving. Remove the cinnamon stick and use the same rapid-cooling guidance for any leftovers.<\/li>\n<\/ol>\n<p><strong>Less sweet variation<\/strong><\/p>\n<p>For a less rich pudding, reduce the condensed milk and omit the optional butter. The resulting texture and sweetness will differ from the main recipe.<\/p>\n<ul>\n<li><strong>200 g short-grain pudding rice<\/strong><\/li>\n<li><strong>1.2 litres semi-skimmed or skimmed milk<\/strong> \u2013 plus a small amount more if the rice needs it.<\/li>\n<li><strong>200 g sweetened condensed milk<\/strong> \u2013 no additional sugar is needed to start with.<\/li>\n<li><strong>1 cinnamon stick<\/strong><\/li>\n<li><strong>A pinch of salt<\/strong><\/li>\n<li><strong>Optional: lemon zest or vanilla for aroma<\/strong> \u2013 omit the butter in this variation.<\/li>\n<\/ul>\n<ol>\n<li><strong>Cook the rice<\/strong> gently in the milk with the salt and cinnamon, stirring regularly to prevent sticking.<\/li>\n<li><strong>When the rice is tender<\/strong>, stir in the 200 g condensed milk and heat gently until combined.<\/li>\n<li><strong>Simmer briefly to thicken<\/strong> if necessary, then remove the cinnamon stick and allow a short rest before serving.<\/li>\n<li><strong>Taste and adjust<\/strong> with a little extra cinnamon or citrus zest. Reducing condensed milk reduces sweetness but does not remove the sugars naturally present in milk.<\/li>\n<\/ol>\n<p><strong>Fruit variation<\/strong><\/p>\n<p>Use dried fruit in the pan and fresh fruit as a topping, choosing the timing to suit its texture.<\/p>\n<ul>\n<li><strong>200 g short-grain pudding rice<\/strong><\/li>\n<li><strong>1.2 litres whole milk<\/strong> \u2013 plus extra if needed as the rice cooks.<\/li>\n<li><strong>1 tin sweetened condensed milk, 395\u2013397 g<\/strong><\/li>\n<li><strong>1 cinnamon stick and a pinch of salt<\/strong><\/li>\n<li><strong>100\u2013150 g prepared fresh fruit<\/strong> \u2013 diced apple or pear suits a British winter; berries or mango offer a different flavour.<\/li>\n<li><strong>50 g dried fruit, optional<\/strong> \u2013 raisins or chopped apricots or dates, softened if necessary.<\/li>\n<li><strong>Zest of half a lemon or orange<\/strong> \u2013 washed, preferably unwaxed, with no bitter pith.<\/li>\n<\/ul>\n<ol>\n<li><strong>Cook the rice<\/strong> in the milk with the cinnamon and salt until tender.<\/li>\n<li><strong>Add the condensed milk<\/strong> and optional dried fruit, then heat gently to combine.<\/li>\n<li><strong>For firm fresh fruit<\/strong> such as apple or pear, dice small and add towards the end, cooking until suitably softened. Alternatively, cook it separately and spoon it on top.<\/li>\n<li><strong>For delicate fruit<\/strong> such as berries or ripe mango, wash and prepare it, then add just before serving to preserve its colour and texture.<\/li>\n<li><strong>Finish<\/strong> with citrus zest and a light dusting of cinnamon.<\/li>\n<\/ol>\n<p><strong>Quick tips<\/strong><\/p>\n<p><strong>Liquid and cooking time:<\/strong> adjust both to the rice and the pan, keeping the grains surrounded by liquid until tender. <strong>Taste a cooled spoonful at the end<\/strong> before adding extra sugar.<\/p>\n<h2>Tips for a creamier rice pudding<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-pudding-with-visible-grains-stirred-in-a-pan-4323-4.webp\" alt=\"Rice pudding with visible grains stirred in a pan\" title=\"Rice pudding with visible grains stirred in a pan\"><\/p>\n<p>Good texture in <strong>rice pudding<\/strong> comes from tender grains, sufficient liquid and careful heat, rather than a long list of extra thickeners.<\/p>\n<p><strong>Essential techniques<\/strong><\/p>\n<ul>\n<li><strong>Choose the rice:<\/strong> short-grain pudding rice is a useful British supermarket choice. Long-grain rice can be used, but gives a different, less cohesive texture and may need different cooking time.<\/li>\n<li><strong>Rinse lightly, if at all:<\/strong> follow the packet. Repeated washing removes surface starch that can help thicken the sauce.<\/li>\n<li><strong>Milk quantity:<\/strong> start with 1.2 litres for 200 g rice and keep extra warm milk ready. Evaporation varies with pan width and heat.<\/li>\n<li><strong>Gentle heat and patience:<\/strong> a quiet simmer and regular stirring help the grains cook evenly while reducing the risk of scorched milk.<\/li>\n<\/ul>\n<p><strong>Enriching the texture<\/strong><\/p>\n<ul>\n<li><strong>Add condensed milk after the rice softens:<\/strong> this lets you judge tenderness before thickening and sweetening the sauce.<\/li>\n<li><strong>No eggs required:<\/strong> this recipe is creamy without yolks. Avoid adding them casually at the end, when their cooking and cooling would need additional care.<\/li>\n<li><strong>Butter or cream:<\/strong> the optional 25 g butter enriches the pudding; alternatively, stir in about 50 ml double cream rather than using both.<\/li>\n<li><strong>Extra milk:<\/strong> add it warm and in small splashes so you can control the consistency without cooling the pan abruptly.<\/li>\n<\/ul>\n<p><strong>A simple egg-free finishing method<\/strong><\/p>\n<ol>\n<li><strong>Check<\/strong> that a few grains are soft all the way through before adding the condensed milk.<\/li>\n<li><strong>Stir in the enrichment:<\/strong> add the optional butter or cream and combine gently, scraping the bottom of the pan.<\/li>\n<li><strong>Adjust<\/strong> with warm milk if necessary, then rest briefly. The sauce should coat the grains but still move easily from the spoon.<\/li>\n<\/ol>\n<p><strong>Common mistakes to avoid<\/strong><\/p>\n<ul>\n<li><strong>Boiling vigorously<\/strong> can scorch the milk or make it spill over the pan.<\/li>\n<li><strong>Stopping before the rice is tender<\/strong> leaves a chalky centre even if the sauce looks thick. Add liquid and continue gently if needed.<\/li>\n<li><strong>Forgetting to stir<\/strong> lets rice settle and catch on the bottom, giving the entire pudding a burnt flavour.<\/li>\n<\/ul>\n<p><strong>Substitutions and adjustments<\/strong><\/p>\n<ul>\n<li><strong>Lactose-free or vegan:<\/strong> choose appropriate ingredients throughout and distinguish a lactose intolerance from a milk allergy.<\/li>\n<li><strong>Richer texture:<\/strong> replace 200 ml of the milk with evaporated milk if wanted; evaporated milk is unsweetened and differs from condensed milk.<\/li>\n<li><strong>Firmer texture:<\/strong> once the grains are tender, simmer gently for another few minutes. Remember that chilling will thicken the pudding substantially.<\/li>\n<\/ul>\n<p><strong>A brief rest before warm serving<\/strong> lets the sauce settle. Do not confuse this short pause with leaving a large pan out to cool for hours.<\/p>\n<h2>Arroz doce at the Brazilian Christmas table<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/rice-pudding-with-cinnamon-beside-a-recipe-book-and-spices-4323-5.webp\" alt=\"Rice pudding with cinnamon beside a recipe book and spices\" title=\"Rice pudding with cinnamon beside a recipe book and spices\"><\/p>\n<p>Brazilian <strong>arroz doce<\/strong> belongs to a much wider family of sweet rice dishes. It can be served at Christmas, although family menus vary and it is not an obligatory Christmas dessert.<\/p>\n<p><strong>Traditions and influences<\/strong><\/p>\n<p>Rice puddings appear in many culinary traditions, including Portuguese and Brazilian cooking. Rather than assigning every version to a single origin, it is more useful to notice the shared ingredients and the different ways households cook and flavour them.<\/p>\n<p><strong>Condensed milk<\/strong> is a familiar ingredient in many Brazilian sweet dishes, including versions of arroz doce. Other families prefer milk and sugar, with or without eggs.<\/p>\n<p><strong>Ways the dish varies<\/strong><\/p>\n<ul>\n<li><strong>Warm or cold:<\/strong> choose according to the occasion and the season, following the appropriate cooling guidance for chilled servings.<\/li>\n<li><strong>Festive aromas:<\/strong> cinnamon and citrus can evoke family cooking without carrying a single fixed symbolic meaning.<\/li>\n<li><strong>Regional and household variations:<\/strong> coconut milk, raisins and different citrus peels give cooks several ways to make the dish their own.<\/li>\n<li><strong>Family recipes:<\/strong> a handwritten recipe or a familiar serving bowl can make an otherwise simple pudding feel particularly personal.<\/li>\n<li><strong>Beyond Christmas:<\/strong> arroz doce is also associated with Brazilian June festivities and ordinary family gatherings.<\/li>\n<\/ul>\n<p><strong>A dessert that travels well between traditions<\/strong><\/p>\n<p>For British readers, the ingredients will feel familiar, even though the condensed milk and hob method distinguish this version from an oven-baked rice pudding with a browned skin. Neither needs to replace the other.<\/p>\n<p><strong>More serving ideas<\/strong><\/p>\n<ul>\n<li>Small bowls let guests enjoy a sweet dessert after a generous Christmas meal, without needing a large portion.<\/li>\n<li>Caramelised apples or pears make a seasonal topping. If using a wine-based sauce for adults, do not assume cooking removes all the alcohol.<\/li>\n<li>For a larger gathering, cook manageable batches that can be served promptly or cooled rapidly in shallow containers. A large pan takes much longer to cool safely.<\/li>\n<\/ul>\n<h2>To finish<\/h2>\n<p>We hope this <strong>creamy Christmas rice pudding with cinnamon<\/strong> brings an inviting Brazilian touch to your table. Adjust the sweetness and spice while keeping the rice tender and the sauce soft.<\/p>\n<p>Try the main recipe first, then explore a fruit or plant-based variation. Share it with family and friends, and follow our social channels for more Christmas cooking ideas.<\/p>\n<p>For more seasonal inspiration, explore <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a>.<\/p>\n<h2>Frequently asked questions about Christmas rice pudding<\/h2>\n<p><strong>How should I store cooked rice pudding?<\/strong><\/p>\n<p>Divide into shallow portions, cool ideally within an hour, refrigerate at 5\u00b0C or below and use within 24 hours. Reheat only once, until steaming hot throughout, adding a little milk if needed.<\/p>\n<p><strong>How can I make rice pudding creamier?<\/strong><\/p>\n<p>Use pudding rice, cook gently until tender and stir regularly. Add condensed milk towards the end and adjust with a little warm milk. Egg yolks are unnecessary in this recipe.<\/p>\n<p><strong>Can I make a plant-based version?<\/strong><\/p>\n<p>Yes: use suitable plant drinks, coconut milk and plant-based condensed milk, and omit the butter. Products vary, so adjust the liquid and sweetness rather than expecting every substitution to behave identically.<\/p>\n<p><strong>Do I need to add egg yolks?<\/strong><\/p>\n<p>No. This version deliberately uses no eggs; rice starch and condensed milk thicken it. For an egg-enriched pudding, follow a separate recipe with a clear, complete cooking method.<\/p>\n<p><strong>Can I prepare it ahead for Christmas?<\/strong><\/p>\n<p>Yes, but plan within the 24-hour refrigerated rice-storage limit. Cool it quickly and keep it chilled until serving or reheating. Add fresh fruit and ground cinnamon at the table.<\/p>\n<p><strong>How do I stop it becoming too sweet?<\/strong><\/p>\n<p>Start without extra sugar and taste after adding condensed milk. For a less sweet version, use 200 g condensed milk instead of a whole tin, with cinnamon and citrus to provide flavour.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/home-food-fact-checker\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: home food fact checker, including cooked rice<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make Brazilian-style Christmas rice pudding with condensed milk and cinnamon, with clear hob instructions, fruit variations and safe storage tips.<\/p>\n","protected":false},"author":7,"featured_media":15582,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4323"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4323\/revisions"}],"predecessor-version":[{"id":15627,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4323\/revisions\/15627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15582"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}