Creamy Rice Pudding with Cinnamon
Published Date:
3/8/2026
Ingredients
3/4 cup Arborio rice (or medium-grain white rice)
5 cups whole milk, divided
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Extra cinnamon stick or powder for garnish
Instructions
In a large, heavy-bottomed saucepan or Dutch oven, combine the rice, most of the milk, sugar, and salt. Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low to maintain a very gentle simmer. Cook, stirring frequently to prevent the rice from sticking to the bottom, until the rice is tender and the mixture has thickened to a porridge-like consistency. This usually takes about 45 to 50 minutes.
If the pudding becomes too thick before the rice is fully tender, stir in the remaining reserved milk a splash at a time until the desired consistency is reached.
Remove the pot from the heat. Stir in the butter, vanilla extract, and ground cinnamon. The residual heat will melt the butter and bloom the spices.
Let the pudding cool slightly before serving; it will thicken further as it cools. Serve warm or chilled, dusted with extra cinnamon.
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