Creamy Cinnamon Rice Pudding Recipe -
Creamy Cinnamon Rice Pudding Recipe
  • READY IN 55 mins

Creamy Cinnamon Rice Pudding

Recipe by  

"If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!"

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Ingredients Edit and Save

Original recipe makes 12 (1 cup) servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
  2. In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
  3. Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2007

I have made this receipe several times now and it is the best! For those who said their pudding didn't thicken, a couple of suggestions. First of all you must use whole milk and heavy cream. Second use a short grain rice (the shorter grain rices make more starcch to thicken the pudding). I chose to add 1 1/2 tsp of vanilla and sprinkled the cinnamon on the top of the pudding after it was cooked. It seemed a little strong to me when adding a tbsp of cinnamon to the mix. All in all, every time I have served this pudding it gets absolute rave reviews. Thank you Tiny Chef!!

Most Helpful Critical Review
Feb 23, 2009

Followed the recipe exactly and ended up with cinnamon MUSH.

Oct 17, 2008

Use Arborio rice, it is a creamier rice.

Jun 18, 2006

Just made this for my dad today for Father's Day. I was going up against my grandma's tried and true rice pudding from when he was a little boy and this one beat it by FAR!!! So rich & creamy! *MY CHANGES* I halved the recipe, used whole milk, only 1 1/2 teaspoons cinnamon, a dash of nutmeg, 1/2 tsp vanilla, 3 TBL butter, and three eggs. Definately use heavy cream and don't try to skimp with the fat because it really adds to the dish a world of taste :)

Jan 22, 2005 husband and i have tried many many rice pudding recipes, all have been dismal failures. Then along came this one. WOW it turned out better than i could have hoped. I did decrease the cinnamon to 1 1/2 tsp and the servings to 6 but otherwise I followed the directions exactly and it was delicious. I do not recommend using skim or 1% milk and you cannot skimp on the heavy cream. I used whipping cream 35%..... this recipe is worth every minute it takes to prepare and the calories. Bravo!!!

Aug 12, 2003

This recipe is definitely a keeper. I didn't add the cinnamon to the recipe.instead I added approximately one tsp of vanilla near the end of cooking time. I like to add my cinnamon just before eating. This is one of the best rice puddings that I've ever had.

Dec 31, 2006

This was by far the BEST rice pudding recipe yet! I have tried a few and this is it. I followed the recipe exactly and it was great. For those who said it didnt thicken maybe you didnt use whole milk? Dont use low fat or skim. This is great, Thanks Tinychef!!!

May 05, 2007

This is the most delicious pudding I have ever had. To those who rated it negatively, you must have done something wrong. This recipe which I followed exactly turned out great.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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