Creamy Cinnamon Rice Pudding

Creamy Cinnamon Rice Pudding

90 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  TINYCHEF

“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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Adjust Servings

Original recipe yields 12 (1 cup) servings



  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 (90)

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Pete P.

Pete P.

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!!



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! *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 :)

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Amount Per Serving (12 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 58.7 g
  • 19%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet



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Creamy Rice Pudding


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