Cinnamon Rice Pudding
intro
Velvety, warmly spiced cinnamon rice pudding is a nostalgic, ultra-cozy comfort dessert made with simple pantry staples, ideal for cold-weather family meals.
Ingredients
Steps
Rinse and prep rice
Place 100g uncooked short-grain white rice in a fine-mesh sieve, rinse under cold running water for 1 minute until the water runs clear to remove excess surface starch that would make the pudding gummy. Drain fully.
Infuse cinnamon milk
Pour 750ml whole milk into a heavy-bottomed 3-quart saucepan, add 1 whole cinnamon stick and 1/4 tsp fine sea salt, set over medium-low heat. Warm for 5 minutes until small bubbles form around the pan edges; do not bring to a rolling boil to avoid scalding the milk.
Simmer rice slowly
Stir the fully drained rinsed rice into the warm cinnamon milk, turn heat to low, and set the pan lid slightly ajar to let excess steam escape. Simmer for 25 minutes, stirring thoroughly with a wooden spoon every 5 minutes to prevent rice from sticking to the pan bottom, until rice is tender and the mixture thickly coats the back of the spoon.
Stir in sweet cream
Remove and discard the used cinnamon stick from the pan, then stir in 50g granulated sugar, 120ml heavy cream, 1 tsp ground cinnamon, and 1 tsp vanilla extract. Maintain low heat, cook for 3 additional minutes, stirring constantly, until the sugar fully dissolves and the pudding is smooth and evenly spiced.
Add finishing butter
Turn off the stovetop heat, stir in 1 tbsp (14g) unsalted butter until it fully melts and incorporates into the pudding, creating a rich, glossy sheen. Let the pudding rest for 5 minutes off the heat to thicken slightly before serving.
Serve and garnish
Spoon the warm pudding evenly into 4 individual serving bowls, dust the top of each portion with a light pinch of the reserved 1/4 tsp ground cinnamon, and serve immediately for the best creamy texture. For chilled pudding, cool to room temperature then refrigerate for 2 hours before garnishing.
Tips
2.Keep the stovetop heat at low during the rice simmer, and stir every 5 minutes without fail, to prevent milk from scalding or rice from burning and sticking to the pan bottom, which will give the pudding an unpleasant burnt flavor.
3.Adjust texture to your preference: for an extra-thick pudding, let it rest 10 minutes off heat instead of 5, as rice will continue to absorb liquid as it cools. For a thinner, pourable consistency, stir in an extra 60ml (1/4 cup) of warm whole milk before serving.
OMG this creamy cinnamon rice pudding is SO good! I made it last night for our post-church potluck and every single person asked for the recipe. It was so easy to throw together even with my 3 year old hanging on my leg the whole time, total game changer for quick weeknight desserts too. Will be making this on repeat all fall!
Super solid recipe, 40 minutes cook time was exactly spot on which I appreciate because so many dessert recipes lie about how long they take. Only note is I added a tiny extra dash of nutmeg on top and it paired perfectly with the cinnamon. My roommate ate half the pan in one sitting lmao.
Meal prepped this for my dorm snacks this week and it’s chef’s kiss. Way cheaper than buying those pre-made rice pudding cups from the campus market, and it tastes a million times better. I swapped whole milk for oat milk because that’s all I had and it still came out super creamy, no weird grainy texture at all.
I’ve been making rice pudding for 40+ years and I have to say, this recipe is even better than my old go-to! The ratio of cream to rice is perfect, not too runny not too thick, and the cinnamon flavor is just right not overpowering. My grandkids went back for seconds and thirds when I made it for Sunday dinner.
Made this after a long cold hike last weekend and it was the perfect cozy treat. I served it warm with a little dollop of whipped cream on top and my partner said it’s the best dessert I’ve made all year. Super easy too, didn’t require any fancy ingredients I had to run to the store for.
Wait this is so good even for people who don’t love super sweet desserts! I cut the sugar by a tablespoon because I prefer less sweet treats and the cinnamon still shines through. 10/10 will make again.
My kids loved it!! I’ve been struggling to find after school snacks that aren’t just processed junk and this was a total hit. They even asked if we could make it together this weekend for their cousin’s sleepover. So easy that even a 7 and 9 year old can help measure and stir.
Took this to my friend’s fall bonfire last night and everyone was raving. I did half with cinnamon sugar on top and half with a drizzle of caramel, both versions were gone in 10 minutes flat. Only downside is I wish I made a double batch because I didn’t even get a full serving myself lmao.
Added this to my weekly meal prep rotation! It holds up so well in the fridge, I just portion it out into little glass containers and grab one on my way out the door to work. It’s creamy even after 3 days in the fridge, no weird separation like other rice pudding recipes I’ve tried.
I made this dairy free using full fat coconut milk instead of heavy cream and regular milk, and it came out AMAZING. The cinnamon cuts the coconut flavor just enough so it doesn’t taste like coconut rice, it tastes just like the classic creamy rice pudding I grew up eating. 10/10.
First time ever making rice pudding and it didn’t turn into a burnt, lumpy mess!! The instructions were so straightforward and easy to follow, even for someone who burns toast half the time. I was so proud of how it turned out, my roommate thought I ordered it from a local bakery lol.
Made this for our family game night last night and it was the perfect sweet bite between rounds of trivia. I set out little toppings: cinnamon, sprinkles, chocolate chips, crushed walnuts, so everyone could customize their bowl. Even my super picky brother in law ate two bowls.
This is such a lovely, comforting recipe. It reminds me of the rice pudding my mom used to make when I was a kid growing up in the Midwest. Warm, creamy, just the right amount of cinnamon, it feels like a hug in a bowl. I’ll be passing this recipe along to my former students who keep asking for easy dessert ideas.
I ate this for breakfast three days in a row, no regrets. It’s not overly sweet so it doesn’t feel like eating candy for breakfast, and the warm cinnamon pairs so good with a cup of black coffee. Who says rice pudding is only for dessert?
Made this on the smoker after we finished ribs last weekend, added a little extra smoke flavor by leaving it on the pellet grill at low temp for the last 10 minutes. Game changer, the smoky cinnamon combo is unreal. Don’t knock it till you try it.
Made this in my tiny NYC studio apartment kitchen with basically no counter space and it still turned out perfect! No fancy equipment needed, just a pot and a spoon, which is ideal for small kitchens. I served it at my little housewarming party and all my neighbors asked for the link.
Testing this out now for our Thanksgiving dessert table, and wow it’s even better than the fancy bread pudding I usually make. It’s lighter, so it’s perfect after a big heavy turkey dinner, and it doesn’t require a million ingredients. I’m gonna make a big batch and serve it with cranberry compote on the side for a fun fall twist.