Creamy Cinnamon Rice Pudding Recipe

If you’re on the hunt for a dessert that feels like a warm hug on a chilly day, this Creamy Cinnamon Rice Pudding Recipe is exactly what you need. It’s one of those recipes that’s not only ridiculously comforting but also surprisingly easy to throw together. I absolutely love this because it hits that sweet spot: creamy, cinnamon-kissed, and with just the right hint of chewiness from the rice and sultanas. Stick with me, and I’ll share all my best tips so your pudding turns out perfectly smooth and luscious every single time.

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Ingredients You’ll Need

These ingredients work harmoniously to create that classic creamy cinnamon rice pudding flavor. One key is using medium grain rice—it gives you the best texture without turning mushy, and the sultanas add just the right natural sweetness and chew.

• Unsalted butter: Use it to grease your baking dish so the pudding doesn’t stick and gets a lovely golden crust where it touches the pan.
• Milk (full or reduced fat): Whole milk gives a richer pudding; I usually stick with full fat for that comforting creaminess.
• White sugar: Just enough sweetness without overpowering, blends perfectly with the cinnamon.
• Vanilla extract: This adds a subtle warmth that makes the flavor pop.
• Medium grain white rice: Absolutely the best for pudding—holds texture well and absorbs liquid beautifully.
• Sultanas or raisins: For little bursts of chewy sweetness in every bite.
• Cinnamon: The star spice here; it adds warmth and an irresistible aroma.
• Thickened/heavy cream (or a bit of butter): Stirring this in at the end ups the creaminess and richness to indulgent levels.

Variations

While I love the classic take on this creamy cinnamon rice pudding recipe, I also enjoy mixing it up depending on the occasion or who I’m serving it to. Feel free to let your creativity run wild here—you’ll find that small swaps or additions make it feel fresh every time.

• Vegan variation: Substitute the milk and cream with coconut milk for a dairy-free twist that’s just as creamy and rich.
• Nutty upgrade: Toss in toasted almonds or walnuts at the end for some crunch—I tried this last holiday season and my family was obsessed.
• Spiced up: Add a pinch of nutmeg or cardamom along with the cinnamon to deepen the warm spice notes.
• Fruit swaps: Use dried cranberries or chopped dates instead of sultanas for a different kind of sweetness.

How to Make Creamy Cinnamon Rice Pudding Recipe

Step 1: Prep your dish and simmer the milk

Start by preheating your oven to 180°C (350°F) and greasing a large casserole dish with butter — this helps the pudding brown nicely and prevents sticking. Next, pour your milk, sugar, and vanilla extract into a saucepan over medium-high heat. Stir gently as it warms up and keep a very close eye: you want to bring it to a simmer just until it’s foamy on top, but absolutely do NOT let it boil. Trust me, I learned this the hard way—the milk can split and ruin the texture if overheated.

Step 2: Combine rice, sultanas, and cinnamon

While your milk mixture is warming, place the uncooked medium grain rice, sultanas, and cinnamon into your buttered casserole. Once the milk is ready, pour it evenly over the rice mixture and give everything a quick gentle stir to combine. Cover the dish tightly with a lid or foil to keep the moisture in.

Step 3: Bake and stir for perfect creaminess

Pop it in the oven and bake for about one hour. Here’s the trick I discovered: every 20 minutes, take the pudding out and give it a good stir. This breaks up the rice that starts to settle and prevents it from sticking to the bottom or clumping together—plus, it helps the creaminess develop evenly. After an hour, the rice should be tender and the pudding nicely thickened.

Step 4: Stir in the cream and let it shine

Remove the pudding from the oven and immediately stir in the cream (or a bit of butter if that’s your choice). It might look a little watery right away, but don’t worry—that liquid evaporates as it cools, leaving you with a rich, luscious pudding that almost oozes creaminess when you spoon it out. This step is where the magic truly happens!

Step 5: Serve warm or chilled

I love serving this pudding right away, warm and comforting. But if you want to impress a bit more, a scoop of good vanilla ice cream stirred in or on the side totally takes it over the top—my family goes crazy for it this way. However, it’s just as delicious on its own, making it the perfect anytime dessert.

How to Serve Creamy Cinnamon Rice Pudding Recipe

Garnishes

When I serve this pudding, I usually keep it simple but delicious: a sprinkle of extra cinnamon on top, maybe some toasted nuts for texture, or fresh fruit like sliced pears or peaches when in season. If I’m feeling indulgent, a dollop of whipped cream or that vanilla ice cream I mentioned earlier really makes it special.

Side Dishes

I love pairing this creamy cinnamon rice pudding with freshly brewed coffee or a spiced chai tea to complement those warm cinnamon notes. For a slightly heartier touch, some buttery shortbread cookies on the side add a delightful crunch contrast.

Creative Ways to Present

For special occasions, I’ve served this pudding in individual ramekins, topped with a swirl of caramel sauce and a dusting of crushed pistachios for a beautiful presentation. Another fun idea is layering chilled pudding with berry compote in clear glasses to make a dessert parfait that wows your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which I admit is rare), store the pudding covered in an airtight container in the fridge. It keeps well for up to 3 days. The texture thickens a bit as it cools, but a quick stir before reheating helps bring back some creaminess.

Freezing

I’ve frozen this rice pudding a couple of times—just portion it into freezer-safe containers and thaw overnight in the fridge. While the texture isn’t quite as creamy after freezing, it’s still deliciously comforting on a cold day.

Reheating

Reheat gently on the stove over low heat or in the microwave in short bursts, stirring often. I like to add a splash of milk or a tiny bit of cream while reheating to revive that silky texture. Be patient — slow reheating keeps it creamy rather than rubbery.

FAQs

Final Thoughts

This Creamy Cinnamon Rice Pudding Recipe has become one of my favorite go-to desserts because it’s comfort food that never disappoints. I remember making it for my family on a rainy weekend and watching everyone’s faces light up with that first warm spoonful—it really is like a bowl of love. If you’ve never made rice pudding before, trust me and give this one a try. It’s approachable, forgiving, and totally delicious. Your kitchen will smell amazing, and your crew will keep asking for seconds!

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