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Cinnamon Rice Pudding never goes out of style, especially when it’s this creamy, cozy, and easy to make. Just one pot, a few pantry staples, and three simple steps stand between me and the most comforting bowl of pudding I know.
This is the rice pudding dessert I crave on cold nights or lazy weekends. Filled with warm cinnamon, a hint of vanilla, and sweet sultanas, this cinnamon raisin rice pudding is the kind of rice pudding recipe that always gets rave reviews. It’s simple, nostalgic, and completely irresistible.
What Makes This Cinnamon Rice Pudding Work
There’s something magical about a dessert that feels indulgent but comes together with almost no effort. This Cinnamon Rice Pudding is just that. It simmers away gently in one pot, filling the kitchen with cozy aromas and leaving me with a bowl of creamy, cinnamon-spiced goodness that tastes like a warm hug.
I love how the milk slowly thickens into a rich, velvety pudding without needing eggs or fancy steps. It’s old-fashioned in the best possible way, and it always hits the spot.
What Goes Into This Recipe
All you need is one pot and a few kitchen staples to bring this creamy Cinnamon Rice Pudding to life. The ingredients are simple, but they work some serious magic once they come together.
Everything simmers down into a rich, cozy rice pudding dessert that feels like a little gift to yourself.
- Medium grain rice – It gives the pudding that perfect soft, slightly chewy texture without turning to mush.
- Milk – Use full-fat for maximum creaminess, but low fat or skim work too if you’re keeping things lighter.
- Cinnamon – Ground cinnamon gives it that signature warmth, but a whole stick works beautifully too if you want to steep the flavor slowly.
- Vanilla extract – Just a splash rounds everything out with a little sweetness and depth.
- Raisins or sultanas – Totally optional, but they plump up like little jewels in the pudding and add a lovely bite.
Note: Please see recipe card below for a full list of ingredients with measurements.
How To Make Cinnamon Rice Pudding
- Combine Ingredients: In a large saucepan, mix the milk, rice, sugar, cinnamon, vanilla, and raisins. Bring to a gentle boil over medium-high heat, stirring occasionally.
- Simmer Gently: Lower the heat and cook uncovered, stirring now and then and scraping the bottom and sides of the pan, until thick and creamy, about 15 to 20 minutes.
- Finish Pudding: Stir in the condensed milk and butter. If needed, add a splash of extra milk to loosen the texture to your liking.
- Serve Warm: Divide into bowls, sprinkle with cinnamon or cinnamon sugar, and top with extra raisins if desired. Serve immediately and enjoy.
Cinnamon Rice Pudding is the perfect way to end a cozy brunch or hearty meal. Serve it after something savory like my Bacon Cheddar Biscuits, with all the comfort of buttery, cheesy goodness and crispy bacon in every bite. It also pairs beautifully with Lamb and Chickpea Salad, where warm spices and protein-packed ingredients contrast nicely with the cool, creamy pudding.
For something a little lighter, try it after a Caprese Frittata. The fresh tomato, basil, and mozzarella keep things bright and balanced, letting the cinnamon-spiced dessert really shine.
Recipe FAQ’s
Yes, you can, but you’ll need a different recipe for that. This one is made from scratch, and trust me, it’s worth it.
Medium grain rice is my go-to. It gives that perfect balance of soft and slightly chewy. Long grain can be too firm, and short grain might get a little too mushy.
It likely needs more time to cook. Keep simmering gently and stir occasionally. If the liquid is running low, just add a splash more milk until the rice is fully tender.
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Rice Pudding (Arroz Con Leche)
Ingredients
- 6 cups milk full fat, low fat or skim
- 1 cup medium grain rice
- 1/4 cup white granulated sugar
- 2 teaspoons ground cinnamon or 1 cinnamon stick
- 2 teaspoons pure vanilla extract
- 1/4 cup raisins or sultanas, optional
- 1/2 cup condensed milk optional
- 2 tablespoons unsalted butter optional
Instructions
- Combine the milk, rice, sugar, cinnamon, vanilla and raisins (sultanas) in a large saucepan. Bring to a boil over medium-high heat, mixing occasionally.
- Reduce heat to low and cook, stirring occasionally while scraping the base and sides of the pan with a wooden spoon, until thick and creamy (about 15-20 minutes).
- Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.
- Pour the rice among serving bowls; sprinkle with extra ground cinnamon (or cinnamon sugar), and raisins (or sultanas). Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I only have Jasmine rice, will that be ok to use?
Hi Judie, No, Jasmine rice is not ideal for rice pudding. The recipe calls for medium-grain rice, which is best for a creamy texture. Sorry.
It’s a little watery, will it thicken as it cools?
Hi Judie, yes, it will thicken as it cools. Rice pudding continues to absorb liquid and the starches set as it cools, making it creamier and thicker. Enjoy cooking Xx