14 Delicious Creamy Cinnamon Rice Pudding Variations

Got a sweet tooth and a love for comforting desserts? You’re in for a treat with our roundup of 14 Delicious Creamy Cinnamon Rice Pudding Variations. Whether you’re craving a classic version or something with a twist, these recipes promise to warm your heart and satisfy your cravings. Dive in to discover your next favorite dessert that’s perfect for any season!

Classic Creamy Cinnamon Rice Pudding

Very few desserts can transport me back to my childhood like a warm bowl of cinnamon rice pudding. It’s the kind of dish that feels like a hug from the inside, especially on those chilly evenings when all you want is something sweet and comforting. I remember my grandma stirring the pot, the aroma of cinnamon filling the kitchen, and the anticipation of that first creamy spoonful.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, and a pinch of salt.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
4. Once boiling, reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
5. After 25 minutes, remove the saucepan from the heat and stir in the vanilla extract. Let the pudding sit for 5 minutes to thicken.
6. Serve warm, garnished with an extra sprinkle of cinnamon if desired.

Perfectly creamy with just the right amount of sweetness, this cinnamon rice pudding is a testament to simple ingredients coming together to create something magical. I love serving it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Vegan Creamy Cinnamon Rice Pudding

Finally, a dessert that feels indulgent yet is surprisingly simple to whip up. I remember the first time I tried making this Vegan Creamy Cinnamon Rice Pudding; it was a chilly evening, and I was craving something sweet but didn’t want to spend hours in the kitchen. This recipe was the perfect solution, and now it’s a staple in my home.

Ingredients

• For the pudding:
  • 1 cup short-grain white rice
  • 4 cups almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

1. Rinse the short-grain white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, almond milk, coconut sugar, vanilla extract, ground cinnamon, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally to prevent sticking.
4. Cook for 25-30 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency. Tip: If the pudding thickens too quickly, add a little more almond milk to reach your desired consistency.
5. Remove the saucepan from the heat and let the pudding sit for 5 minutes to thicken further. Tip: For an extra creamy texture, stir in a tablespoon of coconut cream at this stage.
6. Serve warm or chilled, garnished with a sprinkle of cinnamon or fresh fruit. Tip: For a festive touch, top with toasted coconut flakes or a drizzle of maple syrup before serving.

Enjoy the creamy, comforting texture of this pudding, with the warm spice of cinnamon shining through. It’s perfect as is, but for an extra special treat, try serving it with a side of baked apples or a dollop of dairy-free whipped cream.

Slow Cooker Creamy Cinnamon Rice Pudding

Dessert doesn’t get much cozier than this Slow Cooker Creamy Cinnamon Rice Pudding. I remember the first time I made it; the aroma of cinnamon filled my tiny apartment, making it feel like a warm hug on a chilly evening. It’s become my go-to for lazy Sundays when I crave something sweet without the fuss.

Ingredients

• For the pudding:
  • 1 cup long-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
• For serving (optional):
  • Extra cinnamon for dusting
  • Whipped cream

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, milk, sugar, cinnamon, and salt in the slow cooker. Stir well to mix.
3. Cover and cook on low for 3 hours, stirring every hour to prevent sticking. Tip: If your slow cooker runs hot, check after 2.5 hours to avoid overcooking.
4. After 3 hours, stir in the vanilla extract. The pudding should be creamy and the rice tender. Tip: For a thicker pudding, leave the lid off for the last 30 minutes of cooking.
5. Serve warm, dusted with extra cinnamon or topped with whipped cream if desired. Tip: For a fun twist, serve with a drizzle of caramel sauce or a sprinkle of toasted nuts.

My favorite thing about this pudding is its velvety texture, with just the right amount of sweetness and a hint of cinnamon spice. It’s perfect as is, but I love getting creative with toppings to make it feel extra special.

Instant Pot Creamy Cinnamon Rice Pudding

After a long day, there’s nothing quite like the comfort of a warm, creamy dessert that reminds you of home. Instant Pot Creamy Cinnamon Rice Pudding is my go-to for those moments, blending the richness of dairy with the subtle spice of cinnamon for a dessert that’s both comforting and effortlessly elegant.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 2 cups water
  • 1/2 tsp salt
• For the creamy mixture:
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. Add the rinsed rice, water, and salt to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
3. Cook on ‘Manual’ high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. Open the lid and stir in the whole milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until well combined.
5. Set the Instant Pot to ‘Saute’ mode and cook the mixture, stirring constantly, for 5 minutes or until it thickens to your desired consistency.
6. Turn off the Instant Pot and let the pudding sit for 5 minutes to thicken further before serving.

With its velvety texture and warm cinnamon aroma, this rice pudding is a delight on its own or topped with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.

Gluten-Free Creamy Cinnamon Rice Pudding

Goodness, there’s something so comforting about a bowl of creamy rice pudding, especially when it’s gluten-free and spiced with cinnamon. I remember my grandma making a similar version on chilly evenings, and now, I’ve tweaked it to fit my dietary needs without losing any of that nostalgic flavor.

Ingredients

• For the pudding:
• 1 cup white rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, and salt.
3. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
4. Once simmering, reduce the heat to low and cover the saucepan. Let it cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
5. After 25 minutes, remove the saucepan from the heat and stir in the vanilla extract. Let the pudding sit covered for 5 minutes to thicken.
6. Serve warm or chill in the refrigerator for at least 2 hours for a colder dessert option.

You’ll love the creamy texture and the warm cinnamon flavor that makes this pudding a hit any time of the year. Try topping it with fresh berries or a drizzle of honey for an extra special touch.

Dairy-Free Creamy Cinnamon Rice Pudding

This summer, I found myself craving something sweet but not too heavy, and that’s how this Dairy-Free Creamy Cinnamon Rice Pudding came to be. It’s the perfect comfort food that doesn’t weigh you down, and the cinnamon adds just the right amount of warmth.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 4 cups almond milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, almond milk, maple syrup, vanilla extract, ground cinnamon, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 25 minutes. Stir occasionally to prevent sticking.
4. After 25 minutes, check the rice for tenderness. If it’s not fully cooked, continue simmering for another 5-10 minutes, adding a splash of almond milk if the mixture seems too thick.
5. Once the rice is tender and the mixture has thickened to a pudding-like consistency, remove from heat and let it sit for 5 minutes to thicken further.
6. Serve warm or chilled, garnished with an extra sprinkle of cinnamon or a drizzle of maple syrup if desired.

Best enjoyed when the pudding is still slightly warm, the cinnamon and vanilla create a comforting aroma that fills the kitchen. For a fun twist, try serving it with a dollop of coconut whipped cream on top.

Low-Sugar Creamy Cinnamon Rice Pudding

Warm, comforting, and just sweet enough, this Low-Sugar Creamy Cinnamon Rice Pudding is my go-to when I need a little hug in a bowl. It reminds me of Sunday dinners at my grandma’s, where the scent of cinnamon would fill the air, promising something sweet was about to be served.

Ingredients

• For the pudding:
  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1/2 cup water
  • 1/4 cup granulated sugar substitute (like erythritol)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• For serving (optional):
  • Additional cinnamon for sprinkling
  • 1/4 cup toasted almond slices

Instructions

1. In a medium saucepan, combine the Arborio rice, whole milk, water, sugar substitute, vanilla extract, ground cinnamon, and salt. Stir well to combine.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
3. Once boiling, reduce the heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes. The pudding will thicken as it cooks.
4. After 25 minutes, remove the saucepan from the heat. The rice should be tender, and the pudding creamy. If it’s too thick, stir in a little more milk to reach your desired consistency.
5. Let the pudding sit for 5 minutes to cool slightly before serving. This allows the flavors to meld together beautifully.
6. Serve warm, sprinkled with additional cinnamon and toasted almond slices if desired.

Lusciously creamy with just the right amount of sweetness, this pudding is a dream with its subtle cinnamon warmth. Try it chilled for a refreshing twist, or top with fresh berries for a burst of color and flavor.

High-Protein Creamy Cinnamon Rice Pudding

Back when I was experimenting with post-workout meals that didn’t sacrifice flavor for nutrition, I stumbled upon this High-Protein Creamy Cinnamon Rice Pudding. It’s become my go-to for a comforting yet protein-packed treat that feels indulgent without the guilt.

Ingredients

• For the pudding base:
  • 1 cup white rice
  • 2 cups water
  • 1 cup almond milk
  • 1 scoop vanilla protein powder
  • 1 tbsp cinnamon
  • 1/4 cup honey
• For topping:
  • 1/4 cup chopped almonds
  • 1 tsp cinnamon

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
4. Tip: Stirring occasionally prevents the rice from sticking to the bottom of the pan.
5. Remove the saucepan from the heat and stir in the almond milk, vanilla protein powder, 1 tbsp cinnamon, and honey until well combined and creamy.
6. Tip: For a smoother texture, you can blend half of the pudding before mixing it back in.
7. Divide the pudding into serving bowls and top with chopped almonds and a sprinkle of cinnamon.
8. Tip: Let the pudding sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Every spoonful of this pudding is a creamy, cinnamon-spiced delight with a satisfying crunch from the almonds. It’s perfect chilled or warm, and I love adding a dollop of Greek yogurt for an extra protein boost.

Spiced Creamy Cinnamon Rice Pudding with Cardamom

Many evenings, I find myself craving something sweet yet comforting, and that’s when this Spiced Creamy Cinnamon Rice Pudding with Cardamom comes to mind. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of cinnamon and cardamom would fill the air, promising a delicious treat was on its way.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract

Instructions

1. Rinse the white rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, ground cardamom, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
4. After 25 minutes, remove the lid and continue to cook for another 10 minutes, stirring frequently, until the pudding thickens to your desired consistency.
5. Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.
6. Let the pudding sit for 5 minutes to cool slightly before serving. This allows the flavors to meld together beautifully.

Perfectly spiced and creamy, this rice pudding is a delightful balance of sweet and aromatic flavors. Serve it warm with a sprinkle of cinnamon on top or chill it for a refreshing summer dessert. Either way, it’s sure to become a favorite in your home just as it is in mine.

Fruity Creamy Cinnamon Rice Pudding with Berries

This morning, I found myself craving something sweet yet comforting, and that’s when I remembered my grandma’s fruity creamy cinnamon rice pudding. It’s a dish that brings back memories of lazy Sunday afternoons, with the aroma of cinnamon filling the air. Today, I’m sharing my twist on this classic, adding fresh berries for a burst of flavor.

Ingredients

• For the rice pudding:
  • 1 cup short-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the topping:
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tbsp honey

Instructions

1. In a medium saucepan, combine the rice, milk, sugar, cinnamon, vanilla extract, and salt. Stir well to mix.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
3. Reduce the heat to low and cover the saucepan. Let it cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, remove the lid and continue to cook for another 10 minutes, or until the rice is tender and the mixture has thickened to a pudding-like consistency. Tip: If the pudding seems too thick, you can add a little more milk to reach your desired consistency.
5. While the pudding is cooking, wash the berries and slice the strawberries if they’re large. Toss the berries with honey in a small bowl and set aside.
6. Once the pudding is ready, remove it from the heat and let it cool for 5 minutes. Tip: The pudding will thicken as it cools, so don’t worry if it seems a bit runny at first.
7. Serve the pudding warm or chilled, topped with the honeyed berries. Tip: For an extra touch of elegance, garnish with a sprinkle of cinnamon or a mint leaf.

Absolutely delightful, this rice pudding strikes the perfect balance between creamy and fruity, with the cinnamon adding a warm spice that complements the sweetness of the berries. Try serving it in small mason jars for a cute, portable dessert option.

Nutty Creamy Cinnamon Rice Pudding with Almonds

Sometimes, the simplest dishes bring the most comfort, and this Nutty Creamy Cinnamon Rice Pudding with Almonds is no exception. I remember my grandmother making a similar version on chilly evenings, and now, it’s my go-to recipe when I need a warm hug in a bowl.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup sliced almonds
  • 1 tbsp unsalted butter
  • 1 tbsp honey

Instructions

1. Rinse the white rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 25 minutes. Stir occasionally to prevent sticking.
4. While the pudding simmers, toast the sliced almonds in a small skillet over medium heat for 3-5 minutes, or until golden and fragrant. Tip: Keep an eye on them to avoid burning.
5. Remove the almonds from the skillet and set aside. In the same skillet, melt the unsalted butter and stir in the honey until well combined. Tip: This adds a rich, caramel-like flavor to the almonds.
6. After 25 minutes, the rice should be tender and the mixture thickened. If it’s too thick, add a little more milk to reach your desired consistency. Tip: The pudding will thicken further as it cools.
7. Serve the rice pudding warm, topped with the honey-glazed almonds.

Buttery almonds add a delightful crunch to the creamy, cinnamon-spiced pudding, making every bite a perfect balance of textures. For an extra indulgent twist, drizzle with a little extra honey or serve with a dollop of whipped cream.

Chocolatey Creamy Cinnamon Rice Pudding

Oh, the comfort of a warm bowl of rice pudding on a chilly evening is unmatched. I remember my grandmother whisking together this very recipe, the aroma of cinnamon and chocolate filling the kitchen, promising a treat that was both indulgent and comforting. Today, I’m sharing my twist on this classic, adding a chocolatey depth that makes it irresistible.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 cup heavy cream
  • 1/2 cup dark chocolate chips

Instructions

1. Rinse the white rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, whole milk, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
3. Once simmering, reduce the heat to low and cover. Cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, stir in the ground cinnamon and heavy cream. Cook uncovered for an additional 10 minutes, or until the pudding has thickened to your liking.
5. Remove the saucepan from the heat and stir in the dark chocolate chips until fully melted and the pudding is smooth.
6. Let the pudding sit for 5 minutes to thicken slightly before serving.

Perfectly creamy with a hint of spice, this pudding is a dream. Serve it warm with a sprinkle of cinnamon on top or chill it for a firmer texture that’s equally delightful. Either way, it’s a bowl of comfort that’s hard to resist.

Coconut Creamy Cinnamon Rice Pudding

Remember those chilly evenings when all you craved was something sweet, creamy, and comforting? That’s exactly what inspired me to whip up this Coconut Creamy Cinnamon Rice Pudding. It’s a twist on the classic that brings a tropical vibe to your dessert table.

Ingredients

• For the pudding:
  • 1 cup white rice
  • 2 cups water
  • 1 can (13.5 oz) coconut milk
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
4. Add the coconut milk, whole milk, sugar, cinnamon, vanilla extract, and a pinch of salt to the saucepan with the cooked rice.
5. Stir well to combine all the ingredients. Cook over medium heat, stirring frequently, for 20 minutes, or until the mixture thickens to a pudding-like consistency.
6. Remove from heat and let it sit for 5 minutes to thicken further. Tip: For an extra creamy texture, you can stir in a tablespoon of butter at this stage.
7. Serve warm or chilled. Tip: Garnish with a sprinkle of cinnamon or toasted coconut flakes for added texture and flavor.

Last but not least, this pudding is a dream with its velvety texture and the perfect balance of sweetness and spice. Try serving it with a drizzle of honey or a side of fresh mango slices for an extra special treat.

Savory Creamy Cinnamon Rice Pudding with Herbs

After a long day of experimenting in the kitchen, I stumbled upon a dish that’s both comforting and unexpectedly sophisticated. Savory Creamy Cinnamon Rice Pudding with Herbs is my new go-to for when I want something that feels like a hug in a bowl but still impresses at dinner parties.

Ingredients

• For the rice base:
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
• For the creamy mixture:
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cinnamon stick
  • 1 tbsp unsalted butter
• For the herb garnish:
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes, or until the water is fully absorbed and the rice is tender.
4. While the rice cooks, heat 2 cups of whole milk, 1/2 cup heavy cream, and the cinnamon stick in a separate saucepan over medium heat until it begins to steam, but do not boil.
5. Remove the cinnamon stick from the milk mixture and stir in 1 tbsp unsalted butter until melted.
6. Combine the cooked rice with the creamy mixture, stirring gently to avoid breaking the rice grains.
7. Let the pudding sit covered for 5 minutes off the heat to thicken.
8. Garnish with 2 tbsp chopped fresh thyme and 1 tbsp chopped fresh rosemary before serving.

For a twist, try serving this pudding with a drizzle of honey or a sprinkle of crushed nuts for added texture. The creamy consistency paired with the aromatic herbs and subtle cinnamon warmth makes this dish a memorable one.

Conclusion

Savor the sweet diversity of our 14 Delicious Creamy Cinnamon Rice Pudding Variations! Each recipe offers a unique twist on this comforting classic, promising to delight your taste buds. We invite you to try these creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!