Rice Pudding Cinnamon Delight

I still remember the first time I made rice pudding on a cold winter evening, when my grandmother called asking if I'd ever tried making it myself. She described it so vividly—the gentle simmer of milk, the way short-grain rice softens into clouds of cream, the perfume of cinnamon filling the kitchen—that I had to try it that very night. What I discovered was that this wasn't just a dessert; it was comfort itself, captured in a bowl. Now whenever I make it, I'm transported back to that phone call, and somehow the pudding tastes even better.

I've made this pudding for friends on quiet Sunday afternoons, watching their faces light up at that first spoonful. There's something about serving warm rice pudding that makes people slow down, forget their phones, and just savor the moment. It's become my go-to comfort gift when someone needs a little tenderness on a plate.

Ingredients

• Short-grain white rice, 3/4 cup (150 g): Short-grain varieties absorb liquid beautifully and become creamy rather than fluffy, which is exactly what you want here. Rinsing removes excess starch that would make the pudding gluey, so don't skip that step even though you're tempted to
• Whole milk, 4 cups (1 liter): This is your base, your canvas. Use whole milk for richness; skim milk will never give you that luxurious mouthfeel no matter how long you stir
• Heavy cream, 1/2 cup (120 ml): Just enough to whisper luxury into every spoonful without overwhelming the delicate rice flavor
• Unsalted butter, 2 tbsp (30 g): Adds a subtle roundness and helps the spices bloom once you add them
• Granulated sugar, 1/3 cup (65 g): Sweetens gently without crystallizing; taste as you go because everyone's preference is different
• Ground cinnamon, 1 tsp plus extra for garnish: The soul of this pudding. Use freshly ground if you can; it makes a difference you'll actually taste
• Pure vanilla extract, 1 tsp: A whisper of vanilla that lets the cinnamon shine without competing
• Salt, a pinch: Don't skip this; it brings every flavor into focus

Instructions

Prepare your rice:

Rinse the rice under cold running water, stirring gently with your fingers, until the water runs clear. This takes patience but rewards you with a pudding that's creamy, not starchy. Drain it well in a fine-mesh sieve

Build your creamy base:

Pour the milk and cream into a medium saucepan and add the butter and salt. Let it warm over medium heat until you see gentle steam rising and the butter has melted—you're not looking for a rolling boil, just a peaceful simmer

Welcome the rice:

Stir the rinsed rice into the warm milk mixture. You'll hear it whisper as it hits the liquid. Lower the heat to medium-low and settle in for the long, slow cook. Stir occasionally, maybe every few minutes, letting the rice gradually absorb the milk and soften into creamy surrender

The transformation (25 minutes):

This is where patience becomes your secret ingredient. After about 25 minutes, the rice will be tender and the mixture will have thickened noticeably. The kitchen will smell like home. Taste a grain to make sure it's soft all the way through

Finish with warmth and spice:

Sprinkle in the sugar, cinnamon, and vanilla extract. Stir constantly for another 5 to 7 minutes. You're looking for that moment when the pudding becomes silky and creamy, when the spices have dissolved completely and the whole thing smells like comfort

Rest and serve:

Remove from heat and let it cool for a few minutes. The pudding will thicken a bit more as it cools, so don't panic if it seems slightly loose. Spoon into bowls and dust the top with extra cinnamon like you're painting a masterpiece. Serve warm, or chill it and serve cold—both ways are perfect

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My neighbor once told me that her mother made this pudding for her every time she was sick as a child, and she still makes it when she needs to feel loved. That's when I realized that some recipes are more than instructions—they're a way of saying I care, delivered warm and spiced with cinnamon.

Why Cinnamon Matters More Than You'd Think

Cinnamon isn't just a garnish here; it's the entire emotional arc of the pudding. It arrives at just the right moment, after the rice and milk have become a unified whole, and it transforms everything with one simple gesture. If you can find Ceylon cinnamon instead of the supermarket cassia, use it—the flavor is sweeter, more delicate, more true. It's the difference between a good pudding and one that makes people ask for your recipe.

Making It Your Own

This pudding is forgiving and wants to be personalized. Some people add a cinnamon stick while the milk simmers, fishing it out before serving for a deeper spice note. Others stir in chopped pistachios or dried fruit right before serving. I've even added a splash of dark rum once, which turned the whole thing into something rather sophisticated. The beauty of rice pudding is that it welcomes your creativity while staying fundamentally itself.

Serving and Storage

Rice pudding is magical both warm and chilled, so make it whenever suits you. Warm, it's a hug on a cold day. Chilled, it's elegant enough for company and simple enough for midnight snacking. Store leftovers in a covered container in the refrigerator for up to four days, though I've never had any last that long. You can gently reheat it on the stove with a splash of milk if needed, or eat it straight from the bowl at three in the morning because no one's looking.

• Warm pudding tastes best within an hour of cooking, when the spices are still singing in the steam
• If you make it ahead, bring it to room temperature before serving for the full flavor experience
• A sprinkle of fresh cinnamon just before serving is never overdone, no matter how much you think it might be

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Making rice pudding is an act of kindness toward yourself and anyone lucky enough to eat it. It asks so little of you—just time, attention, and a willingness to let something simple become something memorable.

Questions & Answers About the Recipe

→ What type of rice is best for this dish?

Short-grain white rice works best as it releases starch that creates a creamy texture when cooked.

→ Can I substitute the dairy ingredients?

Yes, you can use coconut milk instead of whole milk and cream for a dairy-free option, which still offers a creamy consistency.

→ How can I achieve the best cinnamon flavor?

Adding a cinnamon stick to the milk while simmering infuses deeper aroma; remove it before serving to avoid bitterness.

→ What texture should I expect when finished?

The mixture should be thick and creamy with tender grains; it will thicken further as it cools.

→ Are there any recommended additions to enhance flavor?

Incorporating raisins or chopped nuts at the end adds texture and complexity without overpowering the dish.