This rice pudding is the kind of warm, sweet comfort food that wraps you in a hug. Creamy, rich, and scented with cinnamon, it’s simple to make and even easier to love. Whether you serve it warm from the pot or chilled from the fridge, it’s nostalgic and endlessly cozy.
And that sprinkle of cinnamon on top? It’s like a warm whisper of spice in every spoonful.
⏱ Prep Time 5 minutes ｜ 🔥 Cook Time 40 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in fridge up to 4 days. Reheat gently on stovetop with a splash of milk if needed.
Ingredients List
- 1/2 cup short-grain or arborio rice
- 4 cups whole milk (or a mix of milk and cream)
- 1/3 cup granulated sugar
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 1 teaspoon vanilla extract
- Pinch of salt
- Ground cinnamon (for serving)
Instructions
- In a medium saucepan, combine milk, rice, sugar, cinnamon stick, and salt.
- Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring often.
- Cook for 35–40 minutes, or until the rice is tender and the pudding is thick and creamy.
- Remove from heat. Stir in vanilla extract and discard the cinnamon stick if used.
- Spoon into bowls and serve warm or chilled, topped with a dusting of ground cinnamon.
Recipe Notes / Tips
- Stir often while simmering to prevent the milk from scorching.
- Want extra creaminess? Use a mix of whole milk and half-and-half.
- For added flavor, toss in a few raisins during cooking.
Nutrition Info (approx. per serving)
- Calories: 230
- Carbs: 38g
- Fat: 6g
- Protein: 7g
- Sugar: 20g
FAQs
- Q: Can I use leftover cooked rice?
- A: Yes! Simmer with milk for less time, about 20–25 minutes.
- Q: Can I make it dairy-free?
- A: Use almond, coconut, or oat milk—but expect a thinner texture.
- Q: How thick should it be when done?
- A: It should coat a spoon—thicker after cooling, so don’t overcook.
Whipped up a pot of cinnamon-scented goodness? Snap your cozy bowl and tag it with #the_food_pedia on Instagram! 🍚✨
