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Creamy Cinnamon Rice Pudding

Creamy Cinnamon Rice Pudding


"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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55 m servings 436 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 95
  1. 104 Ratings

Most helpful positive review

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. ...

Most helpful critical review

Followed the recipe exactly and ended up with cinnamon MUSH.

Most helpful
Most positive
Least positive

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. ...

Use Arborio rice, it is a creamier rice.

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!... 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 decre...

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 ...

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...

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.

To die for ! Years ago I had a rice pudding like this that had lemon flavor instead of cinnamon, I think I'll try it that way too. You will love this ! Don't try to reduce the calorie/fat conten...

Thank you Tinychef. It was perfect. I let the first mixture boil for a few minutes, before dropping the heat. I also added another tbsp of margarine.It was fantastic. The Heavy Cream is the tick...

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