This rice pudding is all about comfort and simplicity. It uses pantry staples, comes together easily on the stovetop, and delivers rich, creamy flavor without being overly heavy. The hint of cinnamon adds a cozy, aromatic depth, while the soft, tender rice absorbs the sweet, milky goodness. It’s a budget-friendly dessert that feels gourmet and is sure to please kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white rice (short- or medium-grain works best) milk (whole milk recommended) sugar vanilla extract ground cinnamon salt butter (optional, for extra richness) ground nutmeg or raisins (optional toppings)
Directions
In a medium saucepan, combine rice with water and a pinch of salt. Bring to a boil, then reduce heat and simmer until the water is mostly absorbed.
Add milk and sugar to the pot. Stir well and cook over low heat, stirring frequently to prevent sticking.
Continue cooking for 25–30 minutes, or until the mixture thickens to a creamy consistency and the rice is tender.
Stir in vanilla extract and ground cinnamon. Add a small knob of butter if desired for extra creaminess.
Remove from heat and let it sit for a few minutes before serving.
Serve warm or chilled, topped with a sprinkle of nutmeg or a handful of raisins if desired.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 5 minutes Cook time: 35 minutes Total time: 40 minutes
Variations
Use different milk: Try coconut milk, almond milk, or oat milk for a dairy-free version.
Add fruit: Top with sliced bananas, stewed apples, or berries for extra flavor.
Make it richer: Stir in an egg yolk or heavy cream near the end of cooking for a custard-like finish.
Add spice: Try cardamom, clove, or a cinnamon stick for a more spiced-up version.
Sweeten differently: Use honey, maple syrup, or brown sugar instead of white sugar.
Storage/Reheating
Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan or microwave with a splash of milk to loosen the texture. It can also be enjoyed cold straight from the fridge.
FAQs
Can I use leftover rice?
Yes, using cooked rice works well. Just reduce the cooking time and adjust the liquid as needed.
What type of rice is best?
Short- or medium-grain white rice gives the creamiest result, but long-grain rice can work if that’s what you have.
Can I make this recipe vegan?
Absolutely. Use plant-based milk and skip the butter or use a dairy-free substitute.
Why is my rice pudding too thick?
It may have cooked too long or absorbed too much liquid. Add more milk and stir to loosen it.
Can I make it less sweet?
Yes, simply reduce the amount of sugar to your taste. You can always sweeten more later.
Is it served hot or cold?
It’s delicious either way—enjoy it warm for a cozy dessert or cold for a refreshing treat.
Can I freeze rice pudding?
It’s best fresh or refrigerated. Freezing can affect the texture, making it grainy or watery.
How do I keep it from sticking to the pot?
Stir often, especially near the end of cooking, and keep the heat low to prevent scorching.
Can I use brown rice?
Yes, but it will take longer to cook and the texture will be a bit firmer and nuttier.
What toppings go well with rice pudding?
Cinnamon, nutmeg, raisins, honey, fruit compote, or toasted nuts are all delicious choices.
Conclusion
Creamy Rice Pudding with a Hint of Cinnamon is the perfect example of how a few humble ingredients can create something truly comforting and delicious. Whether you’re craving a cozy dessert or planning ahead for a chilled treat, this easy, customizable recipe delivers every time. Simple, satisfying, and full of warm flavor, it’s a classic you’ll want to make again and again.
Creamy Rice Pudding with a Hint of Cinnamon is a classic, comforting dessert made with tender rice, sweet milk, and warm cinnamon. Perfect served warm or chilled, it’s a nostalgic treat that’s simple yet indulgent.
Ingredients
1/2 cup white rice (short- or medium-grain)
1 cup water
1/4 tsp salt
3 cups whole milk
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp butter (optional)
Ground nutmeg or raisins (optional for topping)
Instructions
In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer until the water is mostly absorbed, about 10 minutes.
Add milk and sugar to the pot. Stir well and cook over low heat, stirring frequently to prevent sticking.
Continue cooking for 25–30 minutes, or until the mixture thickens and the rice is soft and creamy.
Stir in vanilla extract and ground cinnamon. Add butter if desired for extra richness.
Remove from heat and let sit for a few minutes before serving.
Serve warm or chilled, topped with a sprinkle of nutmeg or a handful of raisins if desired.
Notes
Use short- or medium-grain rice for best creamy texture.Stir frequently during cooking to prevent sticking.Add more milk if the pudding becomes too thick.Use plant-based milk and skip the butter to make it dairy-free.Enjoy warm for coziness or chilled for a refreshing option.
