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Heavenly Creamy Cinnamon Rice Pudding

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This Heavenly Creamy Cinnamon Rice Pudding is a nostalgic, soul-soothing dessert made with simple pantry staples. With tender rice, velvety creaminess, and warm cinnamon spice, it’s the perfect gluten-free comfort food.

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)

Instructions

  1. In a saucepan, combine rice, water, and salt. Cook over medium heat until rice is tender, about 15 minutes.
  2. In a separate pot, warm milk, cream, sugar, and cinnamon until just steaming.
  3. Slowly stir the warm milk mixture into the cooked rice. Simmer gently over low heat, stirring often.
  4. Cook for 20–25 minutes, or until thick and creamy.
  5. Stir in vanilla extract.
  6. Optional: Whisk egg yolk in a bowl, temper with a spoonful of hot pudding, then stir back into the pot. Add butter for extra richness.
  7. Serve warm or chill in the fridge before serving. Stir in milk before reheating if needed.

Notes

  • Add raisins or dried cranberries during the final 10 minutes for extra texture.
  • For a tropical twist, replace part of the milk with coconut milk.
  • Vegan version: use almond, oat, or coconut milk and omit egg and butter.
  • The pudding thickens as it cools; stir in milk to adjust texture when reheating.
  • Best served with a sprinkle of cinnamon or nutmeg on top.

Nutrition

Find it online: https://cookedbymaya.com/heavenly-creamy-cinnamon-rice-pudding/