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This Cinnamon Rice Pudding is the kind of bowl that wraps you up in cozy vibes the second it starts simmering. Think creamy, dreamy rice pudding dessert with just the right amount of warm cinnamon scent in the air and plump little raisins peeking out like happy surprises. It is nostalgic, comforting, and weirdly soothing to stir while watching it thicken.
Whether you serve it warm straight from the pot or let it chill for a cool treat later, this cinnamon raisin rice pudding feels like a little indulgence you absolutely deserve. And since it all happens in one pot with pantry staples, there is barely anything between you and your first spoonful.
What Makes This Rice Pudding Recipe So Worth It
This rice pudding recipe works because it is simple without being boring. The milk slowly thickens around the rice, forming that creamy texture we all love, while cinnamon and raisins add warmth and playful pops of flavour.
There are no eggs to temper and no fancy techniques to master. Just patience and gentle simmering as the kitchen fills with that cozy aroma that feels like home. Whether it’s a chilly evening or a sweet ending to dinner, this pudding fits the bill every time.
What Goes Into This Recipe
Before you dive in, let’s meet the stars of this creamy cinnamon rice pudding. They are all pantry friendly, but each one plays a part in the magic
- 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.
Feeling Adventurous Or Want To Tweak It?
This rice pudding is flexible in all the best ways, so if you want to experiment or make swaps with what you’ve got, here are some easy options:
- Swap Milk Types: Use a mix of coconut milk and dairy milk for a slightly tropical twist.
- Add Dried Fruit Variations: Sultanas, golden raisins, or even chopped dried apricots give extra fruity brightness.
- Cinnamon Stick Instead of Ground: Simmer with a cinnamon stick for a gentler, nuanced spice infusion.
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.
Tips That Actually Change Your Life (And Your Pudding)
- Stir, But Not Too Much: A gentle stir now and then keeps the bottom from sticking without breaking up the creamy rice texture.
- Low And Slow Wins: Keep the heat low so the milk thickens around the rice instead of roaring away.
- Extra Creaminess: If your pudding feels a bit thick before it’s done, a splash more milk is all you need to loosen it and keep it luscious.
- Serve With Flair: A sprinkle of extra cinnamon or a dollop of cream makes every serving feel a little special.
Recipe FAQ’s
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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.
How long how long would you say you could store this in the refrigerator prior to use?
Hi Mary,
It can generally be stored in the refrigerator safely for 2 to 4 days. It’s always a good idea to check for any changes in smell, texture, or appearance when you plan to consume leftovers. Below are some tips.
-Store it in an airtight container to prevent it from absorbing any odors from the refrigerator.
-Allow it to cool to room temperature before refrigerating to prevent condensation inside the container, which could alter the texture.
-When ready to serve again, you can enjoy it cold, or gently reheat it on the stovetop or microwave, adding a splash of milk if needed to recreate the creamy consistency.
Hope this helps and enjoy your cooking!
OMG this was so good! Just like my mom used to make but (dare I say?!) even better. Something I haven’ had in many years but both of my kiddos are underweight so I’ve been desperately seeking recipes that pack a nutritional/caloric punch without being total sugar bombs…this was just the ticket!
Absolutely delicious. Thanks for posting.
Best rice pudding ever thank you. I made no changes, who would mess with perfection!!!
This is the best rice pudding recipe I have found. I did make a couple of changes only for personal preferences. I cut the cinnamon to !/2 tsp and used 1 1/2 tsp of nutmeg. Also I added an extra tsp of pure vanilla. We loved it. Thank you so much. I have been searching for years and none have come close to being what I wanted.
I totally agree that the medium grain rice makes a huge difference!! This will be our forever recipe! I’ve tried a handful of recipes, and this one is perfection. My daughter has a dairy allergy, so I used oat milk. You couldn’t even tell! I pulled some aside for her, then added in the condensed milk & butter for the rest of us. The whole pot was gone before it cooled down.
Hi Karina,
Another incredible recipe. Perfect. Thank you 😊
Absolutely beautiful and tasty
Tastes great but had to low cook for an hour and a half! Worth it though!!!
This is it! Used to go to this restaurant when I was a little girl and ordered the rice pudding every time. I’ve been searching for a similar recipe ever since. Forty years later my search is over. I think the condensed milk was the secret ingredient. Thank you!
Agreed 100%