Creamy Cinnamon Rice Pudding Recipe

If you’re on the hunt for a comfort dessert that just feels like a warm hug, then this Creamy Cinnamon Rice Pudding Recipe is going to be your new best friend. Trust me, once you make this rice pudding — with its rich, silky texture and that lovely hint of cinnamon — you’re going to want to keep this recipe close. It’s simple, fuss-free, and tastes way better than anything you can grab from a store.

this …

Ingredients & Why They Work

Everything in this Creamy Cinnamon Rice Pudding Recipe plays a part in creating that perfect balance of texture and flavor. From the rice you choose, to the cinnamon stick that steeps in the milk, these ingredients are more than just basics — they’re the foundation of the magic.

• Whole milk: Adds richness and creaminess that water or lower-fat milk can’t match.
• Water: Helps regulate the cooking temperature and balances the thickness so pudding isn’t too heavy.
• Granulated sugar: Sweetens without overpowering, letting the cinnamon and vanilla shine.
• Cinnamon stick: Infuses gentle, warm spice to elevate the taste naturally.
• Arborio rice: Its high starch content is perfect for pudding—think creamy risotto but sweeter!
• Vanilla bean paste or extract: Adds depth and an irresistible aroma.
• Golden raisins (optional): Bring in little bursts of sweetness with a fun texture contrast.

Tweak to Your Taste

I often like to mix things up based on the season or my mood. This Creamy Cinnamon Rice Pudding Recipe is such a forgiving base — it welcomes all kinds of flavor experiments.

• Raisin Love: I like soaking golden raisins in a bit of rum before adding them to the pudding—adds a boozy twist for grown-ups and deepens the flavor beautifully.
• Dairy-Free Option: For my friends who avoid dairy, swapping the whole milk for coconut or almond milk works well, though expect it a bit less creamy.
• Spice it Up: Sometimes I add a pinch of nutmeg or cardamom for a slightly exotic spin—perfect if you want to impress guests!

Step-by-Step: How I Make Creamy Cinnamon Rice Pudding Recipe

Step 1: Combine Milk, Water, Sugar, Cinnamon, and Rice

Start by grabbing a heavy-bottomed saucepan — this helps prevent the pudding from scorching during cooking. I toss in the whole milk, water, sugar, and that trusty cinnamon stick. Then stir in the Arborio rice to distribute everything evenly before heating. This first mix sets the stage, so don’t skip stirring here.

Step 2: Bring to a Gentle Simmer, Stirring Often

Place your pot over medium-high heat and watch carefully as the mixture starts bubbling just below boiling. This is your cue to turn the heat down slightly but stay at a steady simmer. Stir every few minutes to keep the rice from sticking and to help it release that creamy starch. The entire cooking takes roughly 35 to 45 minutes — the rice should be tender, with some liquid still clinging to it like a thin oatmeal. Don’t rush this step; patience makes all the difference.

Step 3: Remove Cinnamon Stick & Add Vanilla and Raisins

Once the rice is tender and perfectly creamy, fish out the cinnamon stick and toss it. Stir in the vanilla bean paste or extract to infuse that luscious vanilla flavor. If you’re a raisin fan, now’s the moment to fold them in, letting the pudding soak up their sweetness while cooling.

Step 4: Serve Warm or Chill Before Garnishing

At this point, you can spoon the pudding into ramekins or a big serving bowl. I often let it cool on the counter for a bit, then pop it in the fridge for at least an hour. Just before serving, sprinkle freshly grated or ground cinnamon on top. Personally, sometimes I just dig in warm — both ways are heavenly.

How to Serve Creamy Cinnamon Rice Pudding Recipe

Garnishes

I love topping my pudding with freshly grated cinnamon for a bright aroma that’s irresistible. Sometimes I add a few toasted almond slivers or a dollop of whipped cream if I’m feeling fancy. A sprinkle of nutmeg or crushed pistachios can also add a lovely contrast.

Side Dishes

This pudding shines on its own, but I sometimes serve it alongside spiced chai tea or fresh fruit compote for a fuller dessert experience. It also pairs amazingly with a crunchy biscotti or ginger snaps for texture contrast.

Creative Ways to Present

For special occasions, I like to serve this creamy cinnamon rice pudding in cute glass jars or small mason jars for that rustic, cozy vibe. Layering it with a fruit jam or compote creates a stunning visual and flavor combo. You can even use edible flowers or a dusting of cocoa powder for a pretty touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 2 days. The pudding thickens quite a bit, so before serving, I give it a quick stir and sometimes add a splash of milk to loosen it back up.

Freezing

While I haven’t personally frozen this pudding a lot, I know you can freeze it in small portions. Just thaw overnight in the fridge and expect the texture to be slightly different — still tasty, but a bit grainier.

Reheating

To reheat, microwave gently in short bursts or warm it on the stovetop with a splash of milk, stirring to regain that creamy consistency. Avoid overheating, which can dry it out.

FAQs

Final Thoughts

This Creamy Cinnamon Rice Pudding Recipe is a dish that’s close to my heart — it’s simple, nostalgic, and incredibly satisfying. Whether you want a cozy dessert on a chilly evening or a sweet treat that anyone can enjoy, this pudding fits the bill. I hope you give it a try in your kitchen and make it your own favorite, just like I did. Happy cooking!

Print