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
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:
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!
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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);
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Butter – a good smear on the baking dish for flavour and stop it catching on the sides;
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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;
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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;
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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!
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.
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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Creamy Cinnamon Rice Pudding (really easy!)
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:
Nutrition Information:
More Cosy Desserts
Warm, cosy desserts for cold winter nights!
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. 😂
Madeleine says
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😆
Debbie says
Loved the rice pudding. I’ve never seen short grain rice in US, so I followed a previous review and used jasmine rice which I rinsed. Only made 1/2 batch as I am the only one home this weekend. I’ve already had 2 servings with ice cream, and not sure there will be any left for someone else to try! Thank you for the recipe!!
Nagi says
Hi Debbie – you can use risotto (arborio) rice for this as well which is available in the USA. See the notes below the recipe. I am glad it worked for you! N x
Taysia says
Wow this was really yum and tasted even better reheated the next day. Made with Arborio rice, without sultanas, added a tiny dash of cardamom and served with vanilla ice cream as suggested. Perfection.
Tim says
Hi, was searching for a good recipes, and instead of the crean, try cream cheese and a splash of whole milk. Add it in when its almost done. Its amazing!!!
Mel Fung says
Forgot to give this a rating, but here it is. Definitely 5 stars.
Mel Fung says
I’ve made this twice now and it truly is heavenly. The first time I baked the pudding with the sultanas but found them a bit sour. So the next time I baked it first, when added the sultanas afterwards and it was a lot nicer. Such an easy, cosy recipe.
Elaine Hanley says
This looks divine and reminds me of the pudding my mum would make when I was a child. Has anyone cooked in a slow cooker? My oven is temperamental! Thank you Nagi- we have enjoyed every single recipe without fail.
Bella says
I just made this, I used jasmine rice and I washed the rice until the rice ran clear. I also sprinkled some cardamom powder and nutmeg powder on it. I was afraid the rice would be too slurry but it was just perfect! Highly recommend cooking this way. Beats standing at the stovetop for 20 mins stirring away!
ALISON IRENE PRINGLE says
This was definitely awesome and worked a treat. I didn’t add the sultanas/raisins but did serve with the ice-cream.
Your recipes are always fantastic and reliable in method and ingredients.
Richard Mahoney says
OMG Nagi, this rice pudding is the best I have ever eaten!
I am in Melbourne. Australia and in Covid lockdown so I had to improvise with the rice.
I used Jasmine and found it worked well.
I have been even more experimental than that and churned a Kulfi, Indian parfait made with tonnes of cream, milk, cardamom and cinnamon.
I have not bothered with dinner tonight, just had rice pud, Kulfi and cream.
I’m in heaven.
Gail says
Love all your recipes. This one takes me back to my childhood when my mother used to make it just like this. I’m going to get some medium rice!
AE says
I got to this recipe through today’s Thai sticky rice pudding. It looks fantastic, will have to try it soon! It seems quite different from the more Spanish-style rice pudding (arroz con leche) I grew up with, usually flavoured with vanilla and a good chunk of orange peel (no pith, please), then a light sprinkling of cinnamon.
Anne-Marie says
Hi Gillian, 3mins. To heat milk and sugar. Then 10mins. At a time on 70% till done. Around 15-20mins. Stirring every 10mins.
Jillian says
I made this last night and it was delicious. I was doubtful that the amount of sultanas wasn’t going to be enough – but you were right, they swell and there is plenty. Only thing i didn’t do was add cream at the end, but i didn’t miss it. Rice was still creamy. Thank you, this was so easy and delicious.
Penny says
Perfect Lockdown Pudding!
Your pudding is delicious and easy, I’ve never made rice pudding and it came out perfect. Great for these long cold Sydney winter lockdown evenings. Thank you Nagi!
Nagi says
I love hearing this Penny, stay safe!! N x
Anne-Marie says
Nagi, I have made this pudding a lot as we love it so much. I made it in the oven the first time but now I make it in the microwave. It’s so much easier and it comes out exactly the same as the oven. 🙂
Gillian says
Hi Anne-Marie, How long did this take in microwave?
Anne-Marie says
Hi Gillian, 3mins. To heat milk and sugar. Then 10mins. At a time on 70% till done. Around 15-20mins. Stirring every 10mins.
Gillian says
Thank you very much!
Caroline says
I used oat milk instead of milk and when simmer the milk before hand I put in a vanilla bean, a star anise pod and a couple cardamon pod. Great twist!
Nagi says
Sounds delicious Caroline!!
AM says
Kids’ lunches are much fancier when in lockdown! Great recipe, thank you so much for your effort!
Nagi says
And so they should be – think of the possibilities!! N x
Sue says
OMG this is amazing. I made it with almond milk and the flavour was (past tense as it is all gone) sensational. 15 out of 10 for this one Nagi.
Awais says
I used Arborio rice and it was fabulous. Thank you for sharing.