Creamy Rice Pudding With Cinnamon and Eggs

Soft, velvety rice suspended in a warm custard, delicately scented with cinnamon—this is the kind of dessert that slows down time. Each spoonful offers a rich, creamy texture and a touch of spice, perfect for cozy evenings or quiet indulgent moments. It’s simple, soothing, and satisfying, made with everyday ingredients that come together in the most comforting way.

“Sometimes, all you need is a warm bowl and a quiet moment.”

Why You’ll Love This Recipe

• Warm, cozy, and nostalgic—like a dessert hug from the past
• Rich, creamy texture thanks to the eggs and slow simmer
• A make-ahead treat that only gets better after chilling
• Made with pantry staples—nothing fancy, just pure comfort
• Easy to double for holidays or gatherings

“Cooking is love made visible.”

Ingredients: A Creamy and Nostalgic Rice Pudding Blend

Makes 6 servings

For the Rice Pudding

• 4 cups whole milk
• 1/2 cup uncooked medium-grain white rice
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (plus more for serving)
• 1 tablespoon butter

Equipment Needed

• Medium saucepan
• Whisk
• Wooden spoon
• Mixing bowl
• Measuring cups and spoons

Step-by-Step Guide to Creamy Old-Fashioned Rice Pudding

Step 1: Simmer the Rice

In a medium saucepan, combine the milk, rice, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.

Tip: Stir gently every few minutes to prevent the rice from sticking or the milk from scorching.

“Imagine the slow rhythm of stirring, the scent of warm milk and cinnamon wrapping around you like a blanket.”

Step 2: Let It Thicken

Reduce heat to low and continue to cook, uncovered, for 30–35 minutes, or until the rice is tender and the mixture thickens.

Tip: The pudding should still look loose—it will continue to thicken as it cools.

Step 3: Temper the Eggs

In a small bowl, beat the eggs. Slowly whisk in 1/2 cup of the hot pudding mixture to temper them. Then, return the egg mixture to the pot, stirring constantly.

Tip: Don’t skip the tempering step—this prevents the eggs from scrambling.

Step 4: Final Simmer

Cook the mixture for another 2–3 minutes on low heat, stirring constantly until creamy and cohesive. Remove from heat.

Tip: Add the butter and vanilla now, stirring until fully melted and fragrant.

Step 5: Add Cinnamon and Cool

Sprinkle in the cinnamon and stir to combine. Let the pudding cool slightly, then transfer to serving dishes or a large bowl.

Tip: Cover the surface with plastic wrap if you don’t want a skin to form as it cools.

“Memories are stitched into meals—one taste, and you’re right back at the table of your childhood.” – Anni Daulter

Time Needed

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes

A gentle, slow-simmered dessert worth every minute for that homemade warmth.

Pro Tips for Perfect Old-Fashioned Rice Pudding

• Use medium-grain rice for the creamiest consistency. Long grain tends to stay separate, while short grain can be too dense.
• Whole milk gives the pudding its rich, comforting texture—avoid skim milk if possible.
• Stir often to prevent sticking or scorching, especially near the end of cooking.
• The pudding thickens significantly as it cools—don’t worry if it’s still a little loose when warm.
• Add raisins or chopped dates for a classic twist, but soak them first so they stay plump.
• For a brighter note, add a strip of lemon peel during simmering, then remove before serving.
• If you love extra creaminess, stir in a splash of cream just before serving.
• Make it a breakfast treat by serving it warm with a drizzle of honey and sliced bananas.
• A dusting of cinnamon sugar or nutmeg on top adds both beauty and flavor.
• Leftovers are fantastic cold or reheated—this is a dessert that keeps on giving.

“Imagine the aroma of cinnamon, butter, and vanilla rising with the steam—simple ingredients becoming something magical.”

Creative Variations: Make This Rice Pudding Your Own

Coconut Rice Pudding

Substitute half the milk with canned coconut milk for a tropical flair.

Tip: Garnish with toasted coconut flakes for added texture and aroma.

Chocolate Swirl

Fold in a few spoonfuls of melted dark chocolate just before serving.

Tip: Don’t fully mix—leave visible swirls for a beautiful marbled look.

Rum Raisin

Soak raisins in a bit of dark rum before adding them to the finished pudding.

Tip: Simmer gently with the pudding during the last 5 minutes to mellow the alcohol.

Cardamom and Rose

Add a pinch of ground cardamom and a drop of rose water during cooking.

Tip: This Middle Eastern-inspired twist pairs beautifully with pistachios on top.

Maple Pecan

Swap sugar for pure maple syrup and top with chopped, toasted pecans.

Tip: Drizzle a little extra syrup on top just before serving for a warm, earthy sweetness.

Chai Spice

Replace cinnamon with a mix of ground ginger, cloves, nutmeg, and black pepper.

Tip: Brew a chai tea bag in the milk for a spiced aroma right from the start.

Lemon Blueberry

Add lemon zest during cooking and fold in fresh or thawed blueberries once it’s cooled.

Tip: This version is especially refreshing served chilled with a mint sprig.

Espresso Infused

Steep 1 tablespoon of espresso powder in the milk before adding the rice.

Tip: Serve with a dollop of whipped cream for an affogato-inspired dessert.

“The beauty of a recipe lies in its ability to transform with a touch of imagination.” – Alice Waters

Serving Suggestions

Here’s how to serve creamy rice pudding in ways that make it feel even more special:

• Serve warm with a sprinkle of ground cinnamon or nutmeg
• Top with whipped cream and a drizzle of honey or maple syrup
• Add a spoonful of fruit preserves or compote for brightness
• Pair with shortbread cookies or a crisp biscotti
• Serve chilled in small cups for a light after-dinner treat

Storage and Reheating

Creamy rice pudding keeps beautifully, making it a perfect make-ahead dessert.

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat in a saucepan with a splash of milk to restore creaminess. Stir frequently over low heat.

Tip: If it thickens too much in the fridge, simply stir in more milk before serving.

Common Mistakes to Avoid

Using the Wrong Type of Rice

Not all rice is created equal—some turn mushy or stay too firm.

Tip: Use medium-grain rice for the ideal creamy texture.

Skipping the Tempering Step

Adding eggs directly can result in scrambled bits.

Tip: Slowly whisk hot pudding into the eggs first, then return to the pot.

Cooking Too Fast

High heat can cause scorching or curdling.

Tip: Always simmer gently and stir often.

Not Stirring Enough

Milk can scald quickly, especially near the bottom of the pot.

Tip: Stir every few minutes—more often near the end.

Serving Before It Sets

Pudding continues to thicken as it cools.

Tip: Let it sit for at least 15–20 minutes before serving.

Overloading with Spices

Too much spice can overpower the gentle base flavor.

Tip: Start with less cinnamon and adjust to taste.

Forgetting the Butter

A touch of butter at the end adds silkiness.

Tip: Don’t skip it—it makes a noticeable difference.

FAQs

Can I Use Brown Rice?

Yes, but it will take longer to cook and have a nuttier texture.

Tip: Add extra milk as needed since brown rice absorbs more liquid.

Is This Gluten-Free?

Yes, rice pudding is naturally gluten-free if all ingredients are confirmed safe.

Tip: Double-check that your vanilla extract and any toppings are GF certified.

Can I Make It Dairy-Free?

Absolutely. Try almond, oat, or coconut milk.

Tip: Coconut milk gives the richest flavor closest to the original.

Can I Leave Out the Eggs?

You can skip eggs, but the texture will be looser and less custardy.

Tip: Simmer longer for natural thickening, or use a cornstarch slurry as an alternative.

How Do I Prevent a Skin Forming on Top?

A common rice pudding quirk.

Tip: Place plastic wrap directly on the pudding’s surface while it cools.

Can I Add Toppings?

Yes! Fresh fruit, chocolate shavings, toasted nuts, or even a dollop of jam work wonderfully.

Tip: Keep toppings simple to complement the pudding’s gentle flavor.

Can I Serve It Cold?

Definitely. Many people prefer it chilled.

Tip: Let it come to room temperature before refrigerating for best consistency.

The Heartwarming Comfort of Rice Pudding

This creamy rice pudding doesn’t just feed the body—it nourishes the heart. With its silky texture, whisper of cinnamon, and homey warmth, it’s the kind of dessert that creates moments. Whether it’s your first time making it or a beloved recipe from your childhood, this pudding is proof that sometimes, the old ways really are the best.