Creamy Rice Pudding with Vanilla and Cinnamon Recipe
If you’re anything like me, certain desserts bring a wave of comfort and nostalgia the moment you taste them. That’s exactly why I’m excited to share this Creamy Rice Pudding with Vanilla and Cinnamon Recipe with you—it’s one of those timeless treats that you’ll want to make again and again. This pudding is silky, sweet, and bursting with cozy flavors that make it perfect for chilly nights or whenever you need a little sweet hug. Keep reading, and I’ll walk you through how to nail this classic dessert every single time.
Why This Recipe Works
- Creamy Texture: Using whole milk and slow simmering lets the starches release beautifully, creating that luscious, velvety pudding you crave.
- Balanced Sweetness: The sugar is just right, enhancing the natural creaminess without overpowering the subtle vanilla and warm cinnamon notes.
- Simple Ingredients: No fancy extras — just pantry staples that come together for a genuinely comforting dessert.
- Versatile Serving: Enjoy it warm right out of the pot or chilled for a refreshing twist, making it perfect any time of the year.
Ingredients & Why They Work
The beauty of this Creamy Rice Pudding with Vanilla and Cinnamon Recipe is in the simplicity of its ingredients, each chosen to create that perfect balance of creaminess, sweetness, and warm-spiced flavor you’ll want to stir and savor.
- Whole milk: The richness here is key to the pudding’s creamy texture—don’t swap out for lower fat unless you want a thinner result.
- Water: Added to keep the cooking liquid balanced so the rice doesn’t stick or get too thick too fast while cooking.
- Granulated sugar: Sweetens the pudding without dominating—feel free to adjust slightly if you prefer it less sweet.
- Cinnamon stick: Infuses lovely, warming spice throughout the pudding, much more subtle and complex than ground cinnamon added at the end.
- Arborio rice (or Boomba rice): This short-grain rice releases starch slowly and creates the pudding’s signature velvety feel. Regular long-grain rice just won’t have the same effect.
- Vanilla bean paste or extract: I love vanilla bean paste for those little flecks and a more authentic vanilla flavor, but good quality extract works well too.
- Golden raisins (optional): They add a burst of natural sweetness and chewy texture that pairs beautifully with the creaminess.
- Cinnamon (grated or ground) for garnish: A final dusting that amps the fragrance and makes each spoonful feel extra special.
Make It Your Way
One of the best things about this Creamy Rice Pudding with Vanilla and Cinnamon Recipe is how easily you can tweak it to suit what you love. I often switch up the add-ins and spices depending on the season or what’s in my pantry.
- Variation: I once added a handful of chopped toasted almonds along with the raisins for extra crunch—it added a fantastic textural contrast that I can’t stop raving about.
- Dairy-Free Modification: If you’re avoiding dairy, try substituting coconut milk for whole milk—just expect a slight coconut flavor that pairs nicely with cinnamon.
- Fruity Twist: Fresh berries or diced stone fruits stirred in just before serving can brighten up the pudding and make it feel fresh and light.
Step-by-Step: How I Make Creamy Rice Pudding with Vanilla and Cinnamon Recipe
Step 1: Gathering Your Ingredients
Before you start cooking, make sure you’ve got everything ready and measured out—milk, water, sugar, cinnamon stick, Arborio rice, and your vanilla. This little prep step is a game-changer because rice pudding needs your attention during cooking, and stirring is key to avoid sticking.
Step 2: Combine & Simmer
In a heavy-bottomed 3-quart saucepan, mix the milk, water, sugar, cinnamon stick, and rice. Give it a gentle stir to combine everything. Bring the mixture to an intense simmer over medium-high heat—this means you’ll see little bubbles just below boiling but no rolling boil. Stir often during this phase to help the rice cook evenly and prevent it from sticking to the pan.
Step 3: Slow Cooking to Creaminess
Once you hit that simmer, turn the heat down a bit to maintain a steady bubble. Continue stirring regularly for about 35 to 45 minutes. You’ll notice the rice softening and the mixture thickening, similar to thin oatmeal. The trick here is patience—rushing this part will leave the rice undercooked or the texture grainy.
Step 4: Final Flavor Touches
After removing the pan from heat, fish out the cinnamon stick and stir in your vanilla bean paste or extract, along with golden raisins if you’re using them. The vanilla adds that warm aromatic note, while the raisins provide little bursts of sweetness.
Step 5: Serving or Storing
Spoon the pudding into individual ramekins or a big serving dish. You can enjoy it warm immediately, or if you prefer it chilled, cover and refrigerate for up to a day. Just before serving, a dusting of freshly grated or ground cinnamon transforms the pudding into a showstopper.
Tips from My Kitchen
- Keep Stirring: I can’t stress this enough—stir every few minutes to keep the rice from sticking and burning, especially as it thickens near the end.
- Use the Right Rice: Arborio or Boomba rice is a must for creamy pudding; regular long-grain rice turns out dry and crumbly.
- Vanilla Upgrade: Whenever I can find vanilla bean paste, I use it—it gives such a richer, true vanilla flavor versus extract alone.
- Don’t Rush Cooling: Let the pudding cool slowly; it thickens up beautifully and deepens in flavor as it rests.
How to Serve Creamy Rice Pudding with Vanilla and Cinnamon Recipe
Garnishes
I usually keep it simple with a sprinkle of ground cinnamon or some freshly grated cinnamon stick on top. Sometimes, I toss a few toasted slivered almonds or a small handful of pistachios for color and crunch—both look stunning and taste fantastic.
Side Dishes
This pudding is lovely on its own, but when I want to round out a comforting meal, I pair it with a cup of strong chai tea or a small wedge of spiced apple cake. The warm spices in the dessert tie beautifully with those flavors.
Creative Ways to Present
For special occasions, I like to serve the pudding in little glass jars layered with caramelized fruit or a drizzle of honey on top. It makes it look fancy without much extra effort, which always impresses guests!
Make Ahead and Storage
Storing Leftovers
I store leftover rice pudding in airtight containers in the fridge, and it stays lovely for up to 24 hours. Just be sure to give it a gentle stir before serving again, as it thickens quite a bit when chilled.
Freezing
I’ve frozen rice pudding a couple of times, but honestly, I find the texture changes a bit—sometimes it gets a tad grainy or the creaminess lessens. If you do freeze it, thaw slowly in the fridge and stir well before reheating to bring it back as smoothly as possible.
Reheating
To reheat, I prefer using a small saucepan over low heat with a splash of milk stirred in to loosen the pudding. Heat gently, stirring often until warm but not boiling—it keeps that creamy texture intact and prevents scorching.
FAQs
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Can I use a different type of rice for the pudding?
While you technically can use other types, Arborio or Boomba rice are best since their high starch content gives the pudding its signature creaminess. Long-grain rice tends to be too dry and won’t yield the same luscious texture.
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Is this rice pudding gluten-free?
Yes! Since the ingredients are naturally gluten-free, this pudding is safe for gluten-sensitive diets as long as you double-check that any optional add-ins, like vanilla extract or raisins, haven’t been cross-contaminated.
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Can I make this rice pudding vegan?
You can! Swap the whole milk for full-fat coconut milk or your favorite plant milk. Keep in mind the flavor profile will shift slightly, but it’s still delicious and creamy.
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Why does the pudding sometimes become grainy?
Graininess usually happens if the pudding cooks too fast or the stirring isn’t frequent enough to prevent the rice from sticking. Slow, steady simmering with regular stirring helps avoid this. Also, using the right rice is important.
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Can I make rice pudding ahead of time?
Absolutely! You can make it a day in advance and refrigerate. The flavors actually meld and deepen overnight. Just give it a good stir or gentle reheat before serving.
Final Thoughts
I’ve made this Creamy Rice Pudding with Vanilla and Cinnamon Recipe countless times, and each batch feels like a warm embrace on a spoon. There’s something so satisfying about creating a dessert from simple ingredients that turns into a creamy, fragrant delight. Whether you’re serving it up for family, friends, or indulging solo, I hope it brings you as much joy as it does me. Seriously, give it a try—you might just find your new favorite comfort dessert.
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Creamy Rice Pudding with Vanilla and Cinnamon Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
A creamy and comforting rice pudding made with whole milk, Arborio rice, and aromatic cinnamon. This classic dessert is gently simmered to tender perfection, infused with vanilla, and optionally studded with golden raisins for added sweetness and texture. Serve warm or chilled, topped with a dusting of cinnamon for a delightful finish.
Ingredients
Main Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 or 4 inches long)
- 1 cup Arborio rice
- 1 teaspoon vanilla bean paste or vanilla extract
- ⅔ cup golden raisins (optional)
Garnish
- 1 cinnamon stick grated or ground cinnamon
Instructions
- Combine Ingredients: In a heavy-bottomed, 3-quart saucepan, combine the whole milk, water, granulated sugar, cinnamon stick, and Arborio rice. Stir the mixture gently to evenly distribute the ingredients.
- Simmer: Heat the mixture over medium-high heat until it reaches an intense simmer just below boiling, stirring often to prevent sticking or scorching. Once simmering, reduce the heat to maintain a steady simmer.
- Cook Rice: Continue to cook the rice pudding, stirring frequently, for about 45 minutes or until the rice is tender and the mixture has thickened to the consistency of a thin oatmeal. Some liquid should remain; the pudding will thicken further as it cools.
- Remove Cinnamon and Add Flavor: Take the pot off the heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and the golden raisins if using, mixing them evenly into the pudding.
- Serve or Chill: Spoon the pudding into individual ramekins or a large serving dish. Let the pudding cool slightly before serving. It can be enjoyed warm or allowed to cool to room temperature, then covered tightly and refrigerated for up to 1 day in advance.
- Garnish: Just before serving, sprinkle freshly grated or ground cinnamon on top of the pudding for an aromatic, flavorful finish.
Notes
- For maximum vanilla flavor, split half of a vanilla bean and scrape out the seeds. Add both the seeds and the pod to the mixture when adding the cinnamon stick. Remember to remove the pod before serving.
- Use Arborio rice or other short-grain rice varieties for the best creamy texture.
- Stir frequently during cooking to prevent the rice from sticking to the bottom and burning.
- Pudding thickness increases upon cooling; adjust the liquid slightly if a thinner consistency is preferred.
- Golden raisins are optional but add a nice sweetness and texture; substitute with other dried fruits as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
