American-Style Cinnamon Rice Pudding Recipe
American-style rice pudding is a thick, creamy dessert cooked in milk, often served warm with cinnamon and raisins. In many homes it appears as a simple dessert after Sunday lunch or a sweet supper. The flavor is reminiscent of a mix between rice cooked in milk and vanilla custard.
This version of rice pudding is extra creamy and comforting thanks to the combination of milk and cream, gentle vanilla notes, and warm cinnamon. It’s simple to make, uses basic pantry ingredients, and can be served both warm and chilled, making it a versatile family dessert.
Chef's tips
Stir the pudding regularly, especially toward the end of cooking, to prevent sticking and ensure a silky texture. Use a heavy-bottomed pot so the milk doesn’t scorch. Taste the rice before turning off the heat—each grain should be very soft and tender. If you prefer less sweetness, add the sugar gradually and adjust to taste.
How to serve
Serve the pudding in small bowls or ramekins, sprinkled generously with cinnamon. Add fresh fruit on top—berries, sliced banana, or stewed apples work particularly well. For extra indulgence, drizzle with a little maple syrup or honey, or add a spoonful of whipped cream.
Ingredients
- rice - 150 g
- milk - 800 ml
- cream - 100 ml
- sugar - 60 g
- raisins - 40 g
- vanilla - 5 ml
- cinnamon - 3 g
- salt - 1 pinch
- butter - 10 g
Preparation
- Rinse the rice in a sieve under cold water until the water is almost clear. Drain well.
- Pour the milk and cream into a heavy-bottomed pot, add a pinch of salt and the rice. Heat over medium heat, stirring from time to time, until the liquid starts to gently simmer.
- Reduce the heat to low so the milk only barely bubbles. Cook uncovered for 25–30 minutes, stirring often, especially at the bottom, so the rice doesn’t burn.
- After about 20 minutes, add the sugar, raisins, and vanilla. Continue cooking until the rice is very soft and the mixture thickens to the consistency of thick custard. If it’s too thick, add a little more milk; if it’s too thin, cook a few minutes longer.
- Remove the pot from the heat, add the butter, and stir until melted.
- Spoon the pudding into bowls. Sprinkle with cinnamon just before serving.
- You can serve it warm or chilled from the fridge, depending on how you like it.
Storage
No storage information available for this dish.
This rice pudding has the cozy feel of a classic American home-style dessert. It’s perfect for using up leftover rice, but tastes best when cooked from raw rice so it can absorb all the flavor from the milk and vanilla. It’s a great make-ahead dessert for family dinners and an easy way to turn simple ingredients into something truly comforting.
