Name: Heavenly Creamy Cinnamon Rice Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup white rice (short or medium grain preferred); 1 ½ cups water; Pinch of salt; 2 cups whole milk; 1 cup heavy cream; ⅓ cup granulated sugar (adjust to taste); 1 tsp ground cinnamon; 1 tsp vanilla extract; 1 egg yolk (optional, for richness); 1 tbsp butter (optional, for added creaminess)

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Heavenly Creamy Cinnamon Rice Pudding is the ultimate comfort dessert. This timeless dish combines tender rice, rich creaminess, and the warming spice of cinnamon into a bowl of pure coziness. Whether served warm or chilled, it’s the kind of dessert I find myself making again and again—simple, satisfying, and soul-soothing.

Why You’ll Love This Recipe

I love how effortlessly this pudding comes together with just a handful of pantry staples. It’s budget-friendly, gluten-free, and easy to customize. The creamy texture, combined with the aromatic flavor of cinnamon, feels like a warm hug in every bite. It’s perfect as a dessert, breakfast treat, or late-night indulgence. Best of all, it gets even better after chilling in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White rice (short or medium grain)
Whole milk
Heavy cream
Granulated sugar
Ground cinnamon
Salt
Vanilla extract
Egg yolk (optional, for extra richness)
Butter (optional, for added creaminess)

Directions

I start by cooking the rice in water with a pinch of salt until it’s soft but not mushy.
In a separate saucepan, I heat the milk, cream, sugar, and cinnamon until it’s warm and fragrant.
Once the rice is ready, I slowly stir in the warm milk mixture and simmer everything gently, stirring frequently to avoid sticking.
After about 20–25 minutes, the mixture thickens beautifully. At this point, I stir in a splash of vanilla extract for added depth.
For an extra creamy touch, I sometimes whisk in an egg yolk (tempered with some hot mixture first) and finish it off with a small pat of butter.
I serve it warm for cozy vibes or chill it in the fridge for a refreshing dessert.

Servings and timing

This recipe serves 4 to 6 people.

Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes

Variations

I like to add raisins or dried cranberries during the final simmering for a sweet, chewy texture. If I’m in the mood for tropical vibes, I swap some of the milk with coconut milk. For a vegan version, I use plant-based milk and skip the egg and butter. A sprinkle of nutmeg or cardamom also adds a nice twist.

Storage/Reheating

I store leftover rice pudding in an airtight container in the fridge for up to 4 days. It tends to thicken more as it chills, so I usually stir in a splash of milk before reheating. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally to keep it smooth and creamy.

FAQs

Why did my rice pudding turn out too thick?

It thickens naturally as it cools. If it’s too thick, I stir in a bit more milk when reheating to loosen it up to my liking.

Can I use leftover rice?

Yes, I sometimes use leftover plain white rice to speed things up. I just simmer it directly with the milk and other ingredients until creamy.

What kind of rice works best?

I prefer short or medium-grain white rice because it gives the pudding a creamier texture. Long-grain rice can be used but will have a slightly different consistency.

Can I freeze rice pudding?

I don’t recommend freezing it, as the texture can become grainy. It’s best enjoyed fresh or stored in the fridge.

How do I keep it from sticking to the pot?

I stir frequently while simmering, especially toward the end, and I keep the heat low to prevent scorching.

Conclusion

This Heavenly Creamy Cinnamon Rice Pudding is everything I want in a comforting dessert—simple ingredients, rich flavor, and a satisfying texture that keeps me coming back for more. Whether warm or chilled, it’s always a hit and brings a nostalgic kind of joy to the table.