Homemade Creamy Rice Pudding with Cinnamon
This velvety homemade rice pudding is pure comfort food at its finest. Gently spiced with whole cloves and finished with a generous dusting of cinnamon, it is a timeless dessert that brings warmth and nostalgia to any table.
🛒 Ingredients
10 servings
- 3 cups white rice
- 6 cups water
- 3½ cups granulated sugar
- 1 litre (4 cups) whole milk
- 1 pinch of salt
- 4–6 whole cloves
- Ground cinnamon, for serving
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Directions
- 1
Combine the rice, water, cloves and salt in a large saucepan. Bring to a boil over high heat.
- 2
Once boiling, reduce the heat to low, cover the pan and allow the rice to absorb all the water without lifting the lid.
- 3
When the water has been fully absorbed, stir in the milk and sugar. Bring the mixture back to a boil over medium heat.
- 4
As soon as it boils, remove the lid, lower the heat and stir frequently to prevent the rice from sticking to the bottom.
- 5
Cook until the mixture thickens and large, slow bubbles appear on the surface. Remove from heat.
- 6
Spoon into individual ramekins or dessert cups and dust with ground cinnamon. Serve warm or chilled.
💡 Chef's Tip
For extra depth of flavour, add a strip of lemon zest or a split vanilla pod to the milk as it heats. Leftovers keep well in the fridge for up to 2 days — stir in a splash of warm milk before serving to restore the creamy texture.
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