Creamy Rice Pudding Cinnamon

I still remember the first time I made this creamy rice pudding with cinnamon; it instantly wrapped my kitchen in warmth and comfort, reminding me of cozy winter mornings at my grandmother's house.

One chilly evening when unexpected guests arrived, I whipped this up quickly, and by the time they sat down, the cinnamon scent had everyone smiling and digging in happily.

Ingredients

• Whole milk: I always go for whole milk because it makes the pudding rich without being heavy
• Heavy cream: Adds that extra creaminess and smooth texture that turns simple rice pudding into something special
• Unsalted butter: I use unsalted so I can control the salt level perfectly
• Arborio or short-grain rice: Arborio is my top pick for creaminess, but any short-grain rice will do the job
• Granulated sugar: Balances the flavors nicely without overpowering
• Vanilla extract: Brings out the sweetness and adds warmth
• Ground cinnamon: The star flavor; I always keep a little extra for garnish
• Pinch of salt: Enhances all the flavors beautifully
• Optional toppings: Raisins or chopped nuts add texture and a little surprise in each bite

Instructions

Get Everything Ready:

Gather your dairy, rice, and spices; the aromas will start soon and that's half the charm

Simmer the Base:

In a medium saucepan, gently bring milk, cream, butter, and salt to a simmer while stirring; the kitchen fills with rich, cozy scents

Cook the Rice:

Add your rice and lower the heat, letting it cook uncovered while stirring regularly; watch as it thickens and softens into pudding, the texture becoming creamy but with a little bite

Sweeten and Spice:

Stir in sugar, vanilla, and cinnamon; keep stirring so the sugar melts thoroughly and the mixture gets decadently smooth

Finish and Rest:

Take the pudding off heat and let it rest so it thickens up beautifully; you can serve it warm or chilled, topped with extra cinnamon and optional surprises

Save

After serving this at a family brunch, it became more than dessert—everyone paused, savoring each spoonful and sharing stories, turning the moment into a warm memory that lasted long after the bowl was empty.

Serving Ideas That Clicked

I love to serve this pudding with a dollop of whipped cream or some fresh fruit alongside; the contrast of cold cream or tangy berries with the warm pudding is delightful and freshens up the dessert.

Keeping It Fresh

Storing leftovers in the fridge works well, and gently reheating the pudding with a splash of milk brings back that creamy texture without drying it out; it tastes just as comforting on day two.

Making It Ahead for the Freezer

If I'm planning ahead, I portion the pudding into small freezer-safe containers; when thawed overnight in the fridge and warmed gently, it feels just like freshly made.

• Don’t forget to stir well after warming to revive the creaminess
• Sprinkle extra cinnamon fresh before serving for a punch of flavor
• Feel free to add nuts or raisins right before eating to keep their texture

Save

Thanks for spending some kitchen time with me; may this recipe bring you as much comfort and joy as it has for me.

Your Questions Answered

→ What type of rice works best for this dish?

Arborio or other short-grain rice varieties provide the creamiest texture due to their higher starch content.

→ Can the dairy components be substituted?

Yes, replacing half the milk with coconut milk enhances richness and adds a subtle tropical note.

→ How can I adjust the sweetness?

Modify the amount of granulated sugar to suit personal preferences without altering the creamy consistency.

→ Is it better served warm or chilled?

Both options work well; warm highlights the velvety texture, while chilled offers a refreshing alternative.

→ What toppings complement this dish?

Sprinkling extra ground cinnamon, raisins, or chopped nuts adds pleasant texture and flavor contrasts.