Ever find yourself craving something sweet but super simple? You’re not alone. An easy rice pudding with cinnamon recipe really saves the day when you want something cozy— but without any fussing over complicated stuff. It’s the dessert I make when my brain’s tired, the fridge is boring, and I just need comfort. Oh, and if you like playing with your food, you’ll totally want to peek at this delicious chocolate rice krispie balls recipe next. So, grab your worst-looking pot and let’s get cooking. 
What goes in Cinnamon Rice Pudding
First things first. You gotta know your lineup. Cinnamon rice pudding is super forgiving but if you skimp on the wrong stuff, it’s gonna taste, well, bland. I always use short-grain white rice. You can try others, but honestly? This one just makes it creamy. Milk is next— whole milk is ideal, yet I’ve reached for 2% and even oat milk in a pinch. Sugar for sweetness (I go easy, but you do you), and of course, ground cinnamon. I love tossing in a splash of vanilla— that’s a game-changer. Eggs? Optional, but they give a custardy vibe. Toss in a pinch of salt and, well, raisins if you’re feeling traditional. If not, ignore people who say you have to have them.
My trick? Always sprinkle extra cinnamon on top after. Oh, and don’t forget a knob of real butter— not a must, but it makes you feel like you’re in a five-star restaurant. Sorta.
“I tried this classic cinnamon rice pudding for a Sunday treat, and it tasted like my grandma’s kitchen— so simple and right. The whole family kept asking for more.”
The best rice for rice pudding
Honestly, I’ve argued about this over family dinners. Not everyone agrees, but for what it’s worth— short-grain or arborio rice wins. That’s the starchy stuff, the kind that soaks up all the milky, cinnamon goodness. Long-grain rice can turn out fine, but tends to get weirdly mushy or just, I dunno, separate? Basmati and jasmine smell great but don’t give you that thick, velvety pudding texture. If you’re really in a rush, leftover cooked rice works, though not quite as luscious. Get your hands on some classic paella or pudding rice; trust me on this. The magic’s in the starch. 
How to make rice pudding in the oven
Making rice pudding in the oven? It’s like the cozy version of setting it and forgetting it. No standing at the stove, stirring till your arm falls off (been there). I start by buttering a deep baking dish. Toss in the rice, milk, sugar, salt, and cinnamon— just give it a quick stir, nothing fancy. If you’re feeling it, toss in raisins. Then, here’s the secret: cover loosely with foil, slide into a moderate oven (around 325°F), and bake about 90 minutes. About halfway through, give it a gentle stir, add vanilla if you like, and pop it back in. The top will go a little golden and smell like you’re living in a cinnamon bun. Let it rest for 15 minutes, then dive in. Warm, cold, next-day— it’s somehow always good.
Variations To Try
Rice pudding might seem kind of old-school, but it’s super flexible. Sometimes I swap white sugar with brown sugar— gives it a caramel-y kick. Toss in a handful of dried cherries or chopped apples for a little zing. Coconut milk turns it extra rich (and dairy-free, if that’s your thing). A dash of cardamom or nutmeg switches up the flavor in a sneaky-awesome way. If you’re feeling bold, toss in some chocolate chips right at the end. Or swirl in a bit of fruit jam. There are days I even skip the cinnamon (wild, I know) and do lemon zest or orange peel instead.
What to serve with Cinnamon Rice Pudding
This pudding’s good all by itself— but why stop there?
- A big scoop of vanilla ice cream on warm pudding is next-level.
- Sprinkle with extra cinnamon sugar for a sweet crunch.
- Drizzle with honey or maple syrup, if you’ve got a sweet tooth.
- Fresh berries or a spoonful of stewed fruit add a tart twist.
You seriously can’t go wrong with any of them.
Common Questions
Q: Can I use brown rice?
A: Yep, but it’ll take longer and be a bit chewier. Not everyone’s cup of tea, but if you’re into it, go for it.
Q: Does it have to be dairy milk?
A: Not at all. Almond, oat, coconut— just watch the cooking time since some non-dairy milks thicken faster.
Q: Is it okay to make in advance?
A: Totally. In fact, I think rice pudding gets even better chilled overnight.
Q: How do I keep rice from sticking?
A: Butter your baking dish well, and give the pudding a stir partway through baking.
Q: Do I have to add eggs?
A: Nope. Eggs make it a bit richer, but skipping them makes the pudding lighter— go with what you’ve got.
Cozy Sweets: You’ve Got This
That’s pretty much all you really need for creamy, cinnamon-packed rice pudding. Toss in what you love (skip what you hate), serve it up warm, and pretend you’re at grandma’s. In case you want to compare, the folks at Heavenly Creamy Cinnamon Rice Pudding – RecipeTin Eats do it a bit differently, or check out this brown sugar and cinnamon rice pudding recipe if you want to switch up your sweetener game.
So, put the kettle on, turn up your favorite playlist, and get this cinnamon rice pudding baking. You’re one scoop away from comfort— even if the weather outside doesn’t care. 
Cinnamon Rice Pudding
Ingredients
Method
- Preheat the oven to 325°F (160°C) and butter a deep baking dish.
- In the baking dish, combine the rice, milk, sugar, salt, and cinnamon. Stir gently to mix.
- Add raisins if using. Cover the dish loosely with foil.
- Place the baking dish in the preheated oven and bake for about 90 minutes.
- Around halfway through, stir gently and add vanilla if desired.
- Once baked, let the pudding rest for 15 minutes before serving.
- Serve warm or chilled, optionally with a sprinkle of cinnamon or a dollop of ice cream.