Creamy Cinnamon Rice Pudding

Rating: 4.28 stars
109 Ratings
  • 5 star values: 72
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 9

If you're looking for a creamy, cinnamony, delicious rice pudding, this ones for you!! It takes a little time, but WEELLLL worth the wait!! Enjoy, and be sure to let me know what you think!! Can also be prepared without the cinnamon, and you also can add raisins at the end.. it's all up to you!!

By TINYCHEF

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
12 (1 cup) servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.

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  • In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!

  • Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Nutrition Facts

Per Serving:
436 calories; protein 11.7g 24% DV; carbohydrates 58.7g 19% DV; fat 17.8g 27% DV; cholesterol 118.9mg 40% DV; sodium 159mg 6% DV. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Peter Palmer
Rating: 5 stars
08/29/2007
I have made this receipe several times now and it is the best! For those who said their pudding didn't thicken a couple of suggestions. First of all you must use whole milk and heavy cream. Second use a short grain rice (the shorter grain rices make more starcch to thicken the pudding). I chose to add 1 1/2 tsp of vanilla and sprinkled the cinnamon on the top of the pudding after it was cooked. It seemed a little strong to me when adding a tbsp of cinnamon to the mix. All in all every time I have served this pudding it gets absolute rave reviews. Thank you Tiny Chef!! Read More
Helpful
(113)

Most helpful critical review

Barbara A Hahn
Rating: 1 stars
02/23/2009
Followed the recipe exactly and ended up with cinnamon MUSH. Read More
Helpful
(9)
109 Ratings
  • 5 star values: 72
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 9
Reviews:
Most Helpful Most Positive Least Positive Newest
Peter Palmer
Rating: 5 stars
08/29/2007
I have made this receipe several times now and it is the best! For those who said their pudding didn't thicken a couple of suggestions. First of all you must use whole milk and heavy cream. Second use a short grain rice (the shorter grain rices make more starcch to thicken the pudding). I chose to add 1 1/2 tsp of vanilla and sprinkled the cinnamon on the top of the pudding after it was cooked. It seemed a little strong to me when adding a tbsp of cinnamon to the mix. All in all every time I have served this pudding it gets absolute rave reviews. Thank you Tiny Chef!! Read More
Helpful
(113)
Trish Gillogly
Rating: 5 stars
10/17/2008
Use Arborio rice it is a creamier rice. Read More
Helpful
(70)
DakotaS20
Rating: 5 stars
06/18/2006
Just made this for my dad today for Father's Day. I was going up against my grandma's tried and true rice pudding from when he was a little boy and this one beat it by FAR!!! So rich & creamy! MY CHANGES I halved the recipe used whole milk only 1 1/2 teaspoons cinnamon a dash of nutmeg 1/2 tsp vanilla 3 TBL butter and three eggs. Definately use heavy cream and don't try to skimp with the fat because it really adds to the dish a world of taste:) Read More
Helpful
(57)
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SHAUNA12
Rating: 5 stars
01/22/2005
Fantastic...my husband and i have tried many many rice pudding recipes all have been dismal failures. Then along came this one. WOW it turned out better than i could have hoped. I did decrease the cinnamon to 1 1/2 tsp and the servings to 6 but otherwise I followed the directions exactly and it was delicious. I do not recommend using skim or 1% milk and you cannot skimp on the heavy cream. I used whipping cream 35%..... this recipe is worth every minute it takes to prepare and the calories. Bravo!!! Read More
Helpful
(40)
KENSBRO
Rating: 5 stars
08/12/2003
This recipe is definitely a keeper. I didn't add the cinnamon to the recipe.instead I added approximately one tsp of vanilla near the end of cooking time. I like to add my cinnamon just before eating. This is one of the best rice puddings that I've ever had. Read More
Helpful
(35)
jana
Rating: 5 stars
12/31/2006
This was by far the BEST rice pudding recipe yet! I have tried a few and this is it. I followed the recipe exactly and it was great. For those who said it didnt thicken maybe you didnt use whole milk? Dont use low fat or skim. This is great Thanks Tinychef!!! Read More
Helpful
(27)
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Sara Bonnar
Rating: 5 stars
05/05/2007
This is the most delicious pudding I have ever had. To those who rated it negatively you must have done something wrong. This recipe which I followed exactly turned out great. Read More
Helpful
(18)
Creekside
Rating: 5 stars
05/28/2003
To die for! Years ago I had a rice pudding like this that had lemon flavor instead of cinnamon I think I'll try it that way too. You will love this! Don't try to reduce the calorie/fat content. It won't taste good. Besides you deserve a treat now and then Read More
Helpful
(16)
Cesarf25s
Rating: 5 stars
01/17/2006
Thank you Tinychef. It was perfect. I let the first mixture boil for a few minutes before dropping the heat. I also added another tbsp of margarine.It was fantastic. The Heavy Cream is the ticket. Thank you. Read More
Helpful
(15)
Barbara A Hahn
Rating: 1 stars
02/23/2009
Followed the recipe exactly and ended up with cinnamon MUSH. Read More
Helpful
(9)
More Reviews
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