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Home Cosy Desserts

Heavenly Creamy Cinnamon Rice Pudding

By:Nagi
Published:19 Jun '20Updated:13 Nov '20
163 Comments
Recipe v Video v Dozer v

This creamy rice pudding infused with cinnamon flavour and pops of plump sultanas is just heavenly!! It’s an effortless, straightforward recipe that’s the perfect cosy dessert for cold winter nights.

Serve it plain, straight out of the pot, or take it over the top with a scoop of vanilla ice cream!

Creamy rice pudding in a bowl with ice cream, ready to be eaten

Creamy Rice Pudding

I am pretty sure this is the ultimate emergency cosy winter dessert.

It takes all of 5 minutes to prep.

It’s completely effortless – just pour everything into a baking dish, then pop it in the oven.

It’s extremely low risk – all sorts of outcome variables are easy to rectify and adjust.

There’s no need to fuss with compotes or other toppings – it is really really good straight out of the pot as is (unlike plain rice pudding which I find desperately needs a fruit compote or something to dress it up).

And it’s terrifically economical, calling for just a handful of ingredients!

What goes in Cinnamon Rice Pudding

Here’s what you need to make this cinnamon Rice Pudding:

What goes in rice pudding

The best rice for rice pudding – medium grain white rice or risotto rice

The rice type is really important for the desired outcome (she says wearily, after having tried 10 or so batches using various rice types – half the Northern Beaches have received samples of various versions I’ve made over the past few weeks!)

Medium grain rice – In my view, the best rice (by a long shot) is medium grain white rice, uncooked. It makes a creamy rice pudding with rice grains that are soft but not mushy (read: baby food). The rice and creamy sauce meld together beautifully, becoming one BUT without being mush. It’s certainly the benchmark for upscale restaurants.

Risotto rice (arborio rice) is just as good – but requires more liquid and takes slightly longer to cook.

Jasmine rice & short grain rice – If you want quite soft rice (softer but not mush), then short grain white rice or jasmine rice is the go.

Long grain rice – If you want firm rice grains, then use long grain white rice. In my personal opinion, it doesn’t have as nice a mouthfeel because the rice grains don’t “meld” with the sauce – there is too great a textural contrast. The thing with long grain rice is that here is no in between – it’s either firm or if overcooked it breaks down into unpleasant mush. We want the middle ground that medium grain rice can deliver!

Brown rice really isn’t to my taste – it’s just too firm for rice pudding.

Basmati rice – I haven’t tried it with basmati rice because I don’t associate the flavour with rice pudding, but I suspect it will be like long grain.

Rice needs to be uncooked – because stirring the raw rice as it cooks loosens the starch which is what thickens the milk mixture to make the sauce creamy. And this is the reason why it is illegal to stir when cooking rice for meals – because we want fluffy rice for our stir fries, we don’t want to make the cooking water creamy!

Cooked rice won’t yield the same creamy texture and also the rice texture isn’t as nice – it’s either firm or mush, you just can’t achieve the perfect soft texture you want for rice pudding.


And a quick note on the other ingredients!

  • Milk – any fat % is fine. I haven’t tried with non dairy but see no reason why it wouldn’t work. Coconut milk also works great but I’d change the flavour profile (see recipe notes for adjustments);

  • Butter – a good smear on the baking dish for flavour and stop it catching on the sides;

  • Sugar – I only use 1/3 cup which isn’t a lot given it makes about 5 cups of pudding. I’d say this rice pudding borders on “just sweet enough”, definitely not too sweet;

  • Cream – just a bit, stirred through at the end, to add a subtle richness to the mouthfeel and also makes the sauce whiter (it comes out a bit brown from the cinnamon). Sub with butter – it has a similar effect;

  • Sultanas or raisins – I find 1/2 cup is enough which  doesn’t sound like a lot but you will be surprised how much it swells!

Pot of Creamy Cinnamon Rice Pudding

How to make rice pudding – in the oven

A notorious problem with stovetop rice pudding is that it catches on the base of the pot due to the sugar. So stovetop recipes call for constant stirring, like with risottos.

Scratch that.

Just bake it. So much easier, just as creamy. Dump and bake, and stir just twice during the bake time.

How to make creamy rice pudding

3 servings of creamy rice pudding with ice cream

What to serve with Cinnamon Rice Pudding

If it’s a plain vanilla rice pudding (and you can totally do that by leaving out the cinnamon and sultanas in this recipe) then I really feel like you need a fruit compote or similar to put on top to turn it into a dessert that I can get really excited about. (Try the Strawberry Sauce in this Cheesecake).

But with just a little bit of cinnamon and sultanas, it takes the bland into OMG this is sooooo good! territory which is where I always like my food to be. 😂

Then to take it over the top, try it with a scoop of vanilla ice cream. In my simple mind, this takes it from a quick dessert for a family meal, to guest worthy. It’s that addictive combination of warm and cold that we love with all our favourite cosy desserts, like Apple Crumble, Chocolate Pudding, Butterscotch Pudding.

Effortless cosy food. It’s got my name written all over it! – Nagi x


Watch how to make it

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Close up of a bowl of Creamy Cinnamon Rice Pudding with vanilla ice cream

Creamy Cinnamon Rice Pudding (really easy!)

Author: Nagi
Prep: 5 minutes mins
Cook: 1 hour hr
Dessert
Western
4.98 from 48 votes
Servings5 - 6 people
Tap or hover to scale
Print
Recipe video above. A cosy, creamy rice pudding with the perfect soft rice texture - but not mushy and gluey. A hint of cinmamon and handful of raisins really elevates this into a dessert that can be served just as it is, straight out of the pot, rather than fussing with making a compote or similar that you really do need for plain rice puddings. But a scoop of vanilla ice cream will really take it over the top!

Ingredients

  • 1 tbsp unsalted butter , for greasing
  • 4 cups milk (full or reduced fat, Note 1)
  • 1/3 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 cup medium grain white rice, uncooked - definitely the best for rice pudding (Note 2)
  • 1/2 cup sultanas or raisins (Note 3)
  • 3/4 tsp cinnamon
  • 1/2 cup cream , thickened/heavy (or bit of butter)

Instructions

  • Preheat oven to 180°C/350°F (all types).
  • Grease a 10 cup+ casserole dish with butter.
  • Place milk, sugar and vanilla in a saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar, until the surface is foamy - do not boil, it will split.
  • Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
  • Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
  • After 1 hour, remove from oven and add cream. Give it a good stir - it will look a bit watery straight out of the oven but it evaporates quickly. I like mine creamy so it oozes when you serve it.
  • Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!

Recipe Notes:

1. Milk - haven't tried non dairy but I see no reason why it wouldn't work.
For coconut milk, use 2 cups coconut milk and 1 cup water in place of dairy milk (but skip the cinnamon, I'd stir through some lime zest at the end and top with pineapple or mango for a tropical / South East Asian style)
2. Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice.
Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.
3. Sultanas / raisins - either is fine. I know 1/2 cup doesn't sound like much but they expand about 3 - 4 times their size. Feel free to use other dried fruit of choice.
4. Cook times / tweaking - rice might take longer if your oven runs weak or you use a different type of rice. Just cover and keep cooking, adding water as necessary (you won't need more milk), until the rice is cooked to your taste and it's creamy as pictured in the video.
If it gets too thick, then just add hot water to loosen it up.
5. Storage - will firm up as it cools. Heat in microwave and add a splash of water to loosen it up. It reheats very well if you use medium grain rice (other rices are too temperamental and will either turn to mush or stay too hard).
6. Nutrition per serving, assuming 6 servings.

Nutrition Information:

Calories: 309cal (15%)Carbohydrates: 48g (16%)Protein: 8g (16%)Fat: 10g (15%)Saturated Fat: 6g (38%)Cholesterol: 36mg (12%)Sodium: 81mg (4%)Potassium: 396mg (11%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 684IU (14%)Vitamin C: 1mg (1%)Calcium: 225mg (23%)Iron: 1mg (6%)
Keywords: rice pudding
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Wondering if he should clean up that dollop of rice pudding on the bench… the answer is NO! His cleaning duties are restricted to floor level only. 😂

Dozer rice pudding

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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163 Comments

  1. Delphia says

    October 23, 2023 at 4:32 pm

    5 stars
    I made this with jasmine rice, 750ml coconut milk, used tropical dried fruit, 1 tsp dried lemongrass. Cooked as directed, turned oven off, added last 50ml coconut milk for another 15 minutes. I added fresh chopped coriander to it. It was magnificent, so creamy, cooked to perfection. I didn’t add cream, wasn’t needed. So happy with this.

    Reply
  2. Gertie says

    October 10, 2023 at 3:52 am

    This is the third time this week making the wonderful rice pudding! She had dental surgery and this helped so much. Thank you so much for a perfect pudding!

    Reply
  3. L says

    October 7, 2023 at 11:20 am

    5 stars
    I have made this recipe so many times because it quickly became a favorite. Was thinking about adding pumpkin puree to the milk mixture. Think this could work with a whole 15oz can of pumpkin?

    Reply
  4. Jan Wood says

    August 12, 2023 at 3:42 pm

    5 stars
    Wonderfully creamy & tasty. I trust all your recipes that I make. Thank you Nagi

    Reply
  5. CatG says

    April 22, 2023 at 8:57 pm

    5 stars
    Definitely the easiest and tastiest rice pudding I’ve ever made. Sure beats standing at the stove for 45 minutes doing a stovetop recipe or waiting 3 hours for a slow cooker version.
    Added some orange zest, cardamom and nutmeg to mine… absolutely delicious. Will definitely be making this an autumn and winter staple.

    Reply
  6. MrsSW says

    April 14, 2023 at 10:58 am

    5 stars
    Hi Nagi – getting this made was an adventure – no medium grain rice at my grocery, had to wait for daughter to find some at hers and get it to me. Milk was now sour. Finally had rice and milk – where are the golden raisins? Apparently the raisin gremlins got them because nobody else admitted to it. Milk is all gone too.
    Finally, today (three weeks later), rice, milk, raisins – we have Nagi’s Rice Pudding! I could hardly stay out of it until hubby came home. Definitely worth the wait. Thanks for the terrific recipe.
    Sheila
    (Georgia, USA)

    Reply
  7. Emme says

    December 15, 2022 at 1:11 pm

    4 stars
    I tried cutting everything in half but I should have adjusted the cooking time. I think 45 minutes would have been enough. It just mean I ended up with extra thick pudding.

    Reply
  8. Annabell says

    November 5, 2022 at 11:56 pm

    5 stars
    This was so good and so easy to put together. I omitted the sultanas and added some nutmeg and it was amazing.

    Reply
  9. Vanessa says

    October 31, 2022 at 3:55 am

    Hi Nagi, I would like to make this for my toddlers. Can I substitute the sugar with honey or maple syrup?

    Reply
  10. Rara says

    September 23, 2022 at 1:20 pm

    Hi Nagi, love your work. Can I do this from step 5 in the microwave? Has anyone else tried this? My oven is busy cooking lamb shanks and there is no room!

    Reply
    • Rara says

      September 23, 2022 at 1:23 pm

      …also…. I might try banana in there, I have no sultanas and plan to use chai also 😁 thoughts?

      Reply
  11. Meg says

    May 12, 2022 at 8:46 pm

    5 stars
    Yum! *chefs kiss* This is the most simple & delicious rice pudding I’ve ever made or eaten. I’m not a sultana fan so was hesitant to include them but wanted to just give it a whirl, worse case I’d pick them out. But they’re so plump & juicy I can’t remember why I ever disliked them. Now to figure out how often I can make this before the family question my sanity…

    Reply
    • Nagi says

      May 13, 2022 at 6:24 pm

      That’s another one we make at large scale for RecipeTin Meals – it’s so easy and yummy!! N x

      Reply
      • Antoinette says

        November 23, 2023 at 1:32 pm

        5 stars
        I made this rice pudding but used vanilla paste and dried cranberries instead of raisins

        Reply
  12. Nioka says

    April 17, 2022 at 10:07 pm

    5 stars
    This is by far the BEST rice pudding recipe ive ever had. Its thick and creamy and just aboslutely delicious, its the perfect warm desert for a cool night. Not to mention very easy to put together. Highly recommend this to everyone.

    Reply
    • Nagi says

      April 17, 2022 at 10:27 pm

      I am so glad you enjoyed it Nioka!! N x

      Reply
  13. Sandra says

    March 24, 2022 at 1:33 pm

    5 stars
    Your recipe for rice pudding is VERY good!! My husband who loves rice pudding gives it a thumbs up 😊

    Reply
    • Nagi says

      March 24, 2022 at 1:41 pm

      I am happy he liked it Sandra! N x

      Reply
  14. Tanya says

    February 22, 2022 at 11:49 pm

    This recipe is the best!! So good! I have made it over 10x since discovering it 6 months ago! My husband and I love it and my 2yr son is obsessed! I have made this recipe multiple times using currants and it’s great but looking forward to trying it with dried wild blueberries I’m going to splurge on tomorrow. Also- I don’t usually add cream, so instead I just take it out a few minutes earlier so that less moisture has absorbed, resulting in similar creaminess as if cream was added. Watch it like a hawk though because it’s easy to let it go too far but either way it will taste delicious. Thanks Nagi! 🙌🏼

    Reply
  15. Denise says

    February 22, 2022 at 10:06 am

    This is perfect for a snowy Canadian day! So amazing! We skipped the sultanas as my crew think they are “evil”. I want to hide in a closet and eat it all!

    Reply
  16. Jen says

    February 1, 2022 at 4:56 pm

    Adored this – made by a friend.
    I want to make for my 10 girlfriends for lunch desert.
    Can I just double the recipe?
    P.S. Made your Rogan Josh for family dinner-party and it was a huge hit.

    Reply
    • Nagi says

      February 2, 2022 at 7:24 pm

      Yes you can Jen but do it in two separate pans so it cooks properly! N x

      Reply
  17. Lisa Gilly says

    January 14, 2022 at 12:12 pm

    This is so delicious! I loved it with ice cream on top. Perfect exactly as written!

    Reply
  18. Megan Duffett says

    January 11, 2022 at 12:59 am

    This looks amazing! Could I substitute the raisons for chocolate chips?

    Reply
  19. Kathy says

    December 11, 2021 at 11:11 am

    5 stars
    I made the coconut milk version to accompany an abundance of mangoes. I had to add some extra water towards the end of cooking – the instructions say to substitute 4 cups of milk with 3 cups of coconut milk/water, which sounds odd. Anyway, it doesn’t matter because you can always add more water. I also added a big pinch of salt and omitted the sultanas/cinnamon. Turned out so good – perfect with mangoes – I wish I’d made more!

    Reply
  20. Madeleine says

    November 27, 2021 at 12:50 pm

    Made this for my granddaughter, she loved it and so easy to make. At least I know she is eating something nutritious. My Aunt (85yrs old) who lives in Dorset, UK and a retired Home science (cooking) teacher put me on to your website! Raves about your recipes. And I live in the same Sydney suburb as you! Made me laugh😆

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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