Old-Fashioned Rice Pudding with Cinnamon
A classic American-style rice pudding made slowly on the stovetop for a creamy, custard-like texture, finished with warm cinnamon. This recipe uses pantry staples and teaches the key technique: gentle heat and steady stirring for perfectly tender rice and silky pudding.
Rice pudding has long been a thrifty American comfort dessert, turning leftover rice and milk into something rich and soothing. The secret is patience—low heat prevents scorching and gives the starch time to thicken the custard. Cinnamon adds that familiar diner-style warmth, and a final rest lets the pudding set to the ideal spoonable consistency.
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Servings
6
Ingredients
Base
- •3/4 cup uncooked short-grain white rice (or medium-grain), rinsed
- •1 1/2 cups water
- •4 cups whole milk (or 2% for a lighter pudding)
- •1/2 cup granulated sugar
- •1/4 teaspoon fine salt
Custard & Flavoring
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon, plus more for serving
- •1 tablespoon unsalted butter
- •1/2 cup raisins (optional)
Instructions
- 1
Cook the rice: In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the water is absorbed and the rice is tender, 12–15 minutes.
- 2
Start the pudding: Add milk, sugar, and salt to the cooked rice. Bring just to a gentle simmer over medium heat, stirring often, then reduce heat to low.
- 3
Thicken slowly: Cook uncovered, stirring frequently (and more often as it thickens), until the mixture looks creamy and the rice is very soft, 25–30 minutes. If using raisins, stir them in during the last 10 minutes so they plump.
- 4
Temper the eggs (prevents scrambling): In a bowl, whisk the eggs. While whisking constantly, slowly ladle in about 1 cup of the hot rice-milk mixture to warm the eggs.
- 5
Finish the custard: Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat, stirring, until the pudding thickens slightly and reaches a custardy consistency, 2–4 minutes. Do not let it boil.
- 6
Flavor and rest: Remove from heat and stir in vanilla, cinnamon, and butter. Let the pudding stand 10 minutes to set; it will thicken as it cools.
- 7
Serve: Spoon into bowls warm or chilled. Dust with additional cinnamon (and add a splash of milk if serving later and it thickens too much).
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.