This Creamy Old-Fashioned Rice Pudding brings a comforting sweetness with a touch of cinnamon, reminiscent of the traditional homemade version. Rich, creamy, and perfectly spiced, this classic dessert is simple to make with pantry staples. Whether served warm or chilled, it’s the perfect dish to satisfy your sweet tooth after a meal or enjoy as a cozy snack.
Ingredients
- 1 cup white rice
- 2 cups water
- 2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
Directions
- In a medium saucepan, combine the rice and water. Bring it to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for 20 minutes, or until the rice is tender and most of the water has been absorbed.
- Stir in the milk, sugar, salt, vanilla extract, and ground cinnamon. Cook uncovered over medium heat, stirring occasionally, until the mixture thickens, about 20-25 minutes. Make sure to stir often to prevent the rice from sticking to the bottom.
- Once the pudding has thickened to your desired consistency, remove the pot from the heat. Stir in the raisins, if using.
- Serve the rice pudding warm, or let it cool and refrigerate for a chilled dessert.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cooking Time: 45 minutes
- Total Time: 50 minutes
Variations
- Coconut Rice Pudding: Substitute the milk with coconut milk for a dairy-free option with a tropical flavor twist.
- Almond or Hazelnut: Add a handful of toasted nuts such as almonds or hazelnuts for added crunch and flavor.
- Maple Rice Pudding: Swap the sugar for maple syrup to give the pudding a natural, deep sweetness.
- Chocolate Rice Pudding: Stir in a couple of tablespoons of cocoa powder or melted chocolate to make this a rich chocolate rice pudding.
Storage and Reheating
- Storage: Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, warm the rice pudding on the stove over low heat, adding a splash of milk if it becomes too thick. You can also microwave it in short intervals, stirring in between, until it reaches the desired temperature.
10 FAQs
- Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but it will take longer to cook—expect about 45 minutes for the rice to become tender. - Can I make this recipe without raisins?
Absolutely! The raisins are optional and can be omitted, or replaced with other dried fruits like cranberries or currants. - Is this rice pudding gluten-free?
Yes, this rice pudding is naturally gluten-free, as it’s made with rice and milk, which are both gluten-free. - Can I use a different type of milk?
Yes, you can use almond milk, oat milk, or any other dairy or non-dairy milk as a substitute for regular milk. - Can I make this recipe ahead of time?
Yes, this rice pudding can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve after sitting overnight. - Can I freeze rice pudding?
While rice pudding can technically be frozen, the texture may change when thawed. It’s best enjoyed fresh or refrigerated. - How can I make the rice pudding creamier?
For a creamier pudding, you can add more milk or use half-and-half or heavy cream instead of regular milk. - Can I make this recipe vegan?
Yes, simply swap out the milk for a plant-based milk (like almond or coconut milk) and replace the butter with a vegan butter substitute if desired. - How do I prevent the rice pudding from becoming too thick?
If the pudding thickens too much while cooking, simply add a bit more milk to reach your desired consistency. - What spices can I add to the pudding?
In addition to cinnamon, you can experiment with nutmeg, cardamom, or even a dash of allspice for additional flavor complexity.
Conclusion
This Creamy Old-Fashioned Rice Pudding with a Hint of Cinnamon is a timeless dessert that never goes out of style. Its warm, comforting texture and sweet cinnamon flavor make it perfect for any time of year, whether enjoyed on a cold winter evening or as a refreshing chilled treat. Easy to make and endlessly customizable, this rice pudding will quickly become a family favorite—simple, satisfying, and irresistibly delicious.
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Creamy Old-Fashioned Rice Pudding with a Hint of Cinnamon
- Total Time: 50 minutes
Description
This creamy, comforting rice pudding is a timeless dessert with a touch of vanilla and cinnamon, creating a perfect balance of sweetness and spice. Whether enjoyed warm or chilled, it’s a nostalgic treat that brings warmth and comfort to any occasion. The optional raisins add a burst of sweetness, but the pudding is delicious on its own as well.
Ingredients
Scale
- 1 cup white rice
- 2 cups water
- 2 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
Instructions
- In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
- Stir in the milk, sugar, salt, vanilla extract, and ground cinnamon. Continue to cook over medium heat, uncovered, stirring occasionally, until the mixture thickens to a creamy consistency. This will take about 20-25 minutes.
- Once the pudding has thickened, remove it from the heat and stir in the raisins, if using.
- Serve the rice pudding warm or let it cool and refrigerate for a chilled treat. Sprinkle with extra cinnamon before serving, if desired.
Notes
- For extra creaminess, use whole milk or add a splash of heavy cream toward the end of cooking.
- If you prefer a smoother texture, you can mash the rice slightly as it cooks or blend a portion of it before adding the raisins.
- Leftovers can be stored in the refrigerator for up to 3 days. Simply reheat with a little extra milk to restore the creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 45 minutes