Stovetop Cinnamon Rice Pudding

Cinnamon rice pudding

This Cinnamon Rice Pudding calls for simple ingredients and turns out creamy, thick, rich, and delicious, just the way rice pudding should be! It’s made entirely on the stovetop – no baking here!

Oh I wish, how I wish I could file this recipe for Cinnamon Rice Pudding under “healthy” because then I’d definitely eat it for breakfast, but probably lunch and dinner too. I ate rice pudding all the time as a child, and any time I eat it, to this day I am brought back to my childhood days. I was sort of hoping that when I looked at the ingredients for rice pudding, that it would consist of ultra healthy things instead of whole milk, sugar, and rice. In case you’re wondering, it really is more like dessert, but that didn’t stop me from eating it for breakfast three days in a row now. Oops! ;)

It had never occurred to me that I ought to try making rice pudding at home. For the last year or so, I was buying pre-packaged cups of rice pudding at Costco. A couple of weeks ago, Ryan said, “you know, you should try making rice pudding.” Well why didn’t I think of that? At that point my search for the perfect recipe began.

I know I’ve mentioned it before, but I love America’s Test Kitchen almost as much as I love chocolate. Their job is to test recipes, which is fabulous for you and me because it means that they do all the hard work of discovering which recipes stand out. I decided for this rice pudding, I didn’t want to deal with multiple fails, instead I wanted great results right away which is why I chose their recipe as my base.

Let me tell you, it did not disappoint. This recipe for Cinnamon Rice Pudding is a winner! All you need is a little patience because it will take almost two hours to complete the recipe but it is made entirely on the stovetop – no oven needed here. Trust me, my friends, it is worth the time it will take to make it! Creamy, cinnamon-y, thick, rich, delicious. You will just love this!

You’ll start by cooking about 1 cup of rice. Instant rice DOES NOT WORK here. I used long grain rice, which is what I’d recommend. Once the rice is tender and the water is absorbed, you’ll add in milk, half and half and sugar. I recommend using whole milk for this recipe. I never buy whole milk, but added it to the grocery list, just for this recipe.

Cinnamon rice pudding 3

You’ll let that mixture cook for a good 45 minutes. It’ll take some time for the rice to absorb all of the liquid, and for it to thicken up. You’ll know it’s thick enough when a spoon can stand up in the middle of the pudding.

Cinnamon rice pudding 4

Once you remove the pan from the stove, stir in a little vanilla extract, a little almond extract, and some cinnamon. Then, the most important part (for me at least) is to chill it in the fridge. Some people eat their rice pudding warm, if this is you, serve and enjoy! If you’re like me and prefer to eat your rice pudding right out of the fridge, allow it to chill for at least an hour before serving. 

Stovetop Cinnamon Rice Pudding

Cinnamon rice pudding 2

Prep Time: 5mn
Cook Time: 1hr 5mn
Total Time: 1hr 10mn


  • 2 cups water
  • 1/4 teaspoon table salt
  • 1 cup long grain rice
  • 2 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 2/3 cup granulated sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1 teaspoon ground cinnamon


  1. In a large saucepan, bring about 2 cups of water to a rolling boil. Add in salt, and rice, reduce heat to low and simmer for about 15 to 20 minutes or until the rice is tender and the water is absorbed. You’ll want to stir occasionally.
  2. When the water is fully absorbed into the rice, stir in whole milk, half and half, and sugar. Adjust the heat to medium high and cook until simmering. Reduce the heat to medium low and cook for about 30 minutes. Then, reduce the heat to low and cook for 15 minutes longer, or until a spoon will stand up in the center of the pudding. It should be thick! Make sure to stir often during this step so that the rice pudding doesn’t burn to the bottom of the pot.
  3. Remove the rice pudding from the heat and stir in vanilla extract, almond extract, and cinnamon.
  4. Transfer the rice pudding to a bowl and cover with plastic wrap. Allow the Cinnamon Rice Pudding to chill in the fridge for at least an hour before serving. 
  5. Cover leftovers well and store for up to three days in the refrigerator.

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Comments (28)

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  1. in your directions, you say bring 3 QTS of water to boil but I think you meant 2 CUPS of water.

  2. Good catch… 2 cups! :) I updated the recipe to reflect this. Don’t know where I got 3 quarts from!

  3. hey, you’re a busy person, it happens. thanks for great recipes.

  4. What is half and half please

  5. I remember raisins in my Mom’s pudding. When would they be added?

  6. Just made this last night. I am 7 months pregnant and have been craving rice pudding. I ate some for breakfast and YUMMY!!!! Great recipe.

  7. How come u deleted the negative comment I left? I guess u only like the ones in your favor. Once again this was so thick u could just about swallow it. I could have hung wallpaper with it it was so thick.

    • There was simply a comment that said “disgusting” without explaining why it was “disgusting.” This comment is much more helpful in that you elaborated on what you didn’t like about it. I appreciate feedback, especially the type that is constructive. With that being said, I’m sorry to hear you didn’t like the recipe. Thick rice pudding is what I’m accustomed to, which is why I enjoyed it. Thanks for the feedback. :)

  8. I just wanted to let you know that I tried this and I thought it was perfect. It reminded me of the rice pudding my mom used to make. Thank you!

  9. Very nice Ashley! Next time you make it we will send you some complimentary Ceylon Cinnamon Sugar to kick it up a notch. :-).

  10. Loved this! Made it last night, I spent a couple hours looking for the perfect recipe, as I wanted one that was thick, not thin and soupy with raisins (bleh! haha) and this was PERFECT! so delicious! thank you!

  11. I love your pizza dough recipe but this one I didn’t like. I like cooking the rice in the milk/half and half mixture like the Jaime Oliver rice pudding recipe. Cooking it first in water makes the mixture thick and gummy and it’s supposed to be creamy and rich.

    Even though this one didn’t do it for me, thanks for your recipes! Keep up the good work.

  12. This looks delicious. I am cooking my rice right now. But I noticed there is no egg. Will it be as good without egg? I am not sure whether to add it or not, and where in the cooking process to put it. Or maybe I can leave it out?

    Thank you!

  13. What would happen if you left out the almond extract? My daughter is allergic.

  14. Save all leftover rice in a freezer container from meals and you’d be surprised how quickly you’ll have enough. I sane all bread crumbs too from when we pull out the middles for sandwiches to make bread pudding. Two of my fans. I never thought of putting cinnamon on top, always nutmeg! A v8 moment there.

  15. Am I supposed to cook the rice, milk, cream and sugar with the lid on or off the pot?

  16. I was looking for ways to use up 2 litres of milk today, and came across your recipe. I’m a huge fan of America’s Test Kitchen and this recipe looks super tasty! Definitely adding it to my list of recipes to try.

  17. I dont know why but I have been craving rice pudding for months now.This recipe seems simple enough and Im gonna make it tomorrow mornig. Thank you dear for the recipe.

  18. How many servings does this make?

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