If you’ve ever craved that perfect comfort dessert that’s creamy, cozy, and kissed with warm spice, then you’re in for a treat with this Creamy Cinnamon Rice Pudding Recipe. I love this because it’s ridiculously easy to make, requiring just a few simple ingredients and your oven doing the hard work. You’ll find that it has just the right texture—not mushy or gluey—and a subtle cinnamon flavor that feels like a warm hug on a chilly evening. Plus, the raisins add little bursts of sweetness that take it up a notch. Keep reading because I’m sharing all my favorite tips to get this just right!
Why You’ll Love This Recipe
- Simple Yet Delicious: Perfect for beginner cooks and busy folks who want a fuss-free dessert.
- Perfect Creamy Texture: Not too thick or too runny—just that melt-in-your-mouth rice pudding you remember from childhood.
- Versatile Flavor: The subtle cinnamon and raisins create a cozy flavor that’s downright addictive.
- Make-Ahead Friendly: This pudding holds up well, making it great for prepping in advance or enjoying leftovers.
Ingredients You’ll Need
These ingredients work together beautifully to create that creamy, comforting texture we all crave in a good rice pudding. A couple of shopping tips upfront: go for medium-grain white rice to get that ideal soft-but-not-mushy consistency, and if you can, grab full-fat milk and cream for maximum richness!
- Unsalted butter: For greasing your baking dish so pudding doesn’t stick and to add a subtle buttery aroma.
- Milk (full or reduced fat): The base of your pudding that delivers creaminess and helps the rice cook tender.
- White sugar: Balances the cinnamon and raisins with just the right sweetness.
- Vanilla extract: A must-have for depth—never skip vanilla in rice pudding!
- Medium grain white rice: This is the secret to getting that perfect pudding texture—waxy and creamy, not mushy.
- Sultanas or raisins: These little gems bounce against the smooth pudding with bursts of sweetness.
- Cinnamon: Adds warmth and a gentle spice that complements the creamy sweetness perfectly.
- Thickened or heavy cream: Stirred in at the end to amp up creaminess and give pudding that luxurious finish.
Variations
I love customizing this Creamy Cinnamon Rice Pudding Recipe depending on the season or mood. Don’t be afraid to tweak it to suit your taste buds or dietary needs—this pudding is a forgiving canvas!
- Swap the raisins for chopped dried apricots or cranberries: I once tried this with chopped dried figs, and it added a lovely chew and flavor twist that my family really enjoyed.
- Use coconut milk instead of dairy: Totally doable for a dairy-free version, and it adds a subtle tropical vibe that’s quite delightful.
- Add a pinch of nutmeg or cardamom: Extra warm spices make the pudding smell amazing and give it a more complex flavor profile.
- Top with toasted nuts: For a great contrasting crunch, sprinkle chopped almonds or pistachios when serving.
How to Make Creamy Cinnamon Rice Pudding Recipe
Step 1: Set the Stage by Preheating and Greasing
First things first—preheat your oven to 180°C (350°F). While the oven warms up, grab a 10-cup (or larger) casserole dish and grease it well with that tablespoon of unsalted butter. I’ve learned that greasing really helps prevent sticking and makes cleanup easier—a small step that pays off!
Step 2: Warm the Milk, Sugar, and Vanilla
Next, pour your milk, sugar, and vanilla extract into a saucepan over medium-high heat. Stir gently as it heats, because you want the sugar to completely dissolve. The key here is to bring it just to a simmer—don’t let it boil because the milk can split and that affects the texture of your pudding. When you see tiny bubbles and a foamy surface, you’re good to move on.
Step 3: Combine Rice, Sultanas, and Cinnamon
Place your medium-grain rice, sultanas (or raisins), and cinnamon straight into your buttered baking dish. Pour the warm milk mixture over the top and give everything a gentle stir to combine. Then cover the dish tightly with a lid or foil—this traps the steam and helps cook the rice evenly in the oven.
Step 4: Bake, Stirring Every 20 Minutes
Pop the covered dish into your preheated oven and bake for one hour. Here’s a trick I discovered: every 20 minutes, take the pudding out and give it a good stir. This breaks up the layer of rice that tends to settle and set on the bottom, ensuring the pudding has that uniformly creamy texture throughout. I know it sounds like extra work, but it’s totally worth it!
Step 5: Add Cream and Finish
After one hour, remove the pudding from the oven and stir in the thickened cream. It might look a bit watery at first—don’t worry, it thickens as it cools and the liquid evaporates. I like my pudding super creamy, so this step is a must in my book. Serve warm, straight from the dish, or dress it up with a scoop of vanilla ice cream if you really want to impress.
Pro Tips for Making Creamy Cinnamon Rice Pudding Recipe
- Use Medium-Grain Rice: I used to struggle with sticky or mushy pudding until I switched to medium-grain rice—it holds texture perfectly.
- Simmer Milk Gently: Bringing milk just to a simmer, not a boil, keeps it from curdling and ensures smooth pudding.
- Stir During Baking: Stirring every 20 minutes prevents rice from sticking and results in even creaminess.
- Trust the Creamy Finish: Adding cream after baking may look watery, but trust me—it thickens beautifully and adds that luxurious richness.
How to Serve Creamy Cinnamon Rice Pudding Recipe
Garnishes
I usually keep it simple—just a light dusting of extra cinnamon on top adds a beautiful aroma and color contrast. Sometimes, I sprinkle on some toasted slivered almonds for crunch, or even a handful of pomegranate seeds to add a pop of tart juiciness and color. But honestly, this pudding is so flavorful on its own that it doesn’t need much embellishment.
Side Dishes
This pudding pairs wonderfully with a hot cup of chai or black coffee—perfect for a cozy evening. Sometimes, I serve it alongside fresh fruit like sliced pears or baked apples, which complement the cinnamon beautifully and add freshness to the indulgence.
Creative Ways to Present
For special occasions, I love serving the pudding in individual ramekins or pretty glass jars, topped with a cinnamon stick for garnish. It makes it feel extra special and also neat, especially when guests come over. If it’s a warmer day, consider serving it chilled with a dollop of whipped cream and some fresh berry compote—totally delicious and unexpected.
Make Ahead and Storage
Storing Leftovers
Leftover rice pudding keeps well in an airtight container in the fridge for up to 3 days. I prefer storing it in a glass container—it helps keep the flavors fresh and makes reheating easier. Just stir it gently after reheating to bring back that creamy texture.
Freezing
I’ve frozen this pudding a couple of times, and while it’s not exactly the same as freshly made, it still tastes great. Freeze in individual portions, thaw overnight in the fridge, and gently warm it up. The texture softens a bit more, but the flavor and creaminess are still on point.
Reheating
When reheating, I like to do it slowly on the stovetop over low heat with a splash of milk or cream to bring back the luscious texture. If you’re short on time, the microwave works too—just stop every 30 seconds to stir and prevent any scorching.
FAQs
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Can I use a different type of rice for this recipe?
Medium-grain white rice is ideal because it cooks up creamy without becoming mushy. Using long-grain rice might result in a less creamy texture, while short-grain rice can get too sticky. If you only have other types on hand, just keep an eye on cooking time and texture, adjusting as needed.
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Is it necessary to stir the pudding during baking?
Yes! Stirring every 20 minutes prevents the rice from settling and sticking to the bottom. It ensures your pudding cooks evenly and stays creamy throughout. It’s a small extra step that really makes a difference in the final texture.
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Can this pudding be made vegan?
Absolutely! Swap the milk and cream for full-fat coconut milk or any other plant-based milk, and use a non-dairy butter or oil for greasing. The results will be slightly different in flavor but still delightfully creamy and comforting.
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How can I add extra flavor to this rice pudding?
Try adding spices like nutmeg, cardamom, or even a little orange zest along with the cinnamon. You can also stir in chopped nuts or swap raisins for dried fruits with bolder flavors. Don’t underestimate the power of a good vanilla extract either!
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What’s the best way to serve rice pudding?
I love it warm with a simple cinnamon dust or a scoop of vanilla ice cream to contrast the warm spices and creamy rice. For something fresh, try topping with seasonal fruit or even a drizzle of honey or caramel sauce.
Final Thoughts
This Creamy Cinnamon Rice Pudding Recipe has become one of those classic desserts I keep coming back to for its simplicity and guaranteed comfort-factor. When I first tried it, I was amazed by how a handful of staples turned into something so lush and warming. I hope you’ll enjoy making it as much as I do—whether it’s a quiet weeknight treat or for when friends and family drop by. Give it a go, and remember: a little stirring goes a long way to pudding perfection!
Print
Creamy Cinnamon Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 to 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Creamy Cinnamon Rice Pudding is an easy-to-make, comforting dessert that features perfectly soft, non-mushy rice infused with warm cinnamon and sweet sultanas. Baked to a luscious creaminess and finished with a touch of heavy cream, it’s ideal served warm just as it is or elevated with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
For the Baking Dish
- 1 tbsp unsalted butter (for greasing)
For the Pudding
- 4 cups milk (full or reduced fat)
- 1/3 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice, uncooked
- 1/2 cup sultanas or raisins
- 3/4 tsp cinnamon
- 1/2 cup thickened/heavy cream (or a bit of butter as substitute)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a 10 cup or larger casserole dish thoroughly with unsalted butter to prevent sticking.
- Simmer Milk Mixture: In a saucepan over medium-high heat, combine the milk, white sugar, and vanilla extract. Heat gently until the mixture is just simmering and the surface becomes foamy. Stir occasionally to dissolve the sugar, but be careful not to let it boil, as boiling may cause the milk to split.
- Assemble Pudding Base: In the greased casserole dish, add the uncooked medium grain rice, sultanas, and cinnamon. Pour the hot milk mixture over these ingredients. Give everything a brief stir to combine, then cover the dish with a lid or tightly with foil to trap the steam during baking.
- Bake and Stir: Place the casserole dish in the preheated oven and bake for 1 hour. Every 20 minutes, carefully remove the dish and stir well to break up any rice that starts to settle or stick to the base, ensuring even cooking and creaminess.
- Add Cream and Finish: After baking for an hour, remove the pudding from the oven. Stir in the thickened cream thoroughly. The pudding may look slightly watery immediately after baking, but it will thicken quickly as it cools, creating a beautifully creamy texture.
- Serve: Serve the rice pudding warm. It is delicious as is, or can be topped with a scoop of vanilla ice cream for an extra decadent dessert experience.
Notes
- This recipe yields a cozy, creamy rice pudding with perfectly soft rice that’s not mushy or gluey.
- Aromatic cinnamon and sweet sultanas enhance the flavor, making it delightful even without additional toppings.
- If desired, a scoop of vanilla ice cream can be added to elevate the dessert further.
- Use medium grain white rice for the best texture in rice pudding.
- Avoid boiling the milk mixture to prevent splitting and curdling.
- Stirring during baking prevents the rice from setting and sticking to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 309 kcal
- Sugar: 20 g
- Sodium: 81 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 36 mg
