Cinnamon Rice Pudding With Fresh Cherries

Name: Best Traditional Stove Top Creamy Rice Pudding
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Cuisine: Rice Pudding
Ingredients: 6 Cups whole milk; ½ cup white rice; ½ cup of sugar; 2 teaspoons vanilla extract; Ground cinnamon; ½ teaspoon salt

Cinnamon rice pudding was never something I planned to make, but one day, I found myself staring at a bag of short-grain rice and a bowl of cherries that were just past their prime.

It was one of those moments where you either get creative or let good ingredients go to waste. So, I pulled out some milk, a cinnamon stick, and a bit of sugar and got to work.

The first batch was a mess. The rice stuck to the pan, the milk boiled over, and I somehow managed to scorch the bottom. But by the second try, I had it figured out—low heat, constant stirring, and patience.

The result? A thick, creamy pudding with just the right amount of spice, finished with a handful of juicy cherries and a sprinkle of caramelized brown sugar on top.

Warm, rich, and just sweet enough, it was the kind of dessert you don’t realize you need until you take the first spoonful.

If you’ve never made rice pudding before, don’t worry—this recipe keeps things simple. No complicated techniques, no hard-to-find ingredients.

Just slow-cooked rice, warm spices, and fresh cherries to bring everything together.

You can eat it warm or let it chill in the fridge for a thicker, creamier texture. Either way, it’s the kind of dessert that feels like home.

Table of Contents

What Is Rice Pudding?

It is a classic dessert made with rice, milk, sugar, and other flavorings, like vanilla, cinnamon, and raisins.

It can be served hot or cold and is often topped with whipped cream, fresh fruit, or nuts.

Rice pudding is thought to have originated in Asia, where it has been enjoyed for centuries.

It was introduced to Europe by the Moors in the 13th century and quickly became a popular dessert across the continent.

It is a versatile dish that can be enjoyed for breakfast, lunch, dinner, or dessert.

It is a good source of carbohydrates and protein and can be made gluten-free and dairy-free using alternative ingredients.

Cinnamon Rice Pudding With Fresh Cherries Recipe

Ingredients

1 cup short-grain rice (such as Arborio or pudding rice)
4 cups whole milk
1 cup heavy cream
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg (optional)
1 cinnamon stick
2 tablespoons unsalted butter
½ cup fresh cherries, pitted and halved, plus extra for garnish
2 tablespoons brown sugar (for caramelized topping)

Instructions

Rinse the rice under cold water until the water runs clear to remove excess starch. This prevents the pudding from getting too thick.
In a medium saucepan, combine milk, cream, sugar, vanilla extract, ground cinnamon, nutmeg (if using), salt, and the cinnamon stick. Stir well and bring to a gentle simmer over medium heat.
Add the rinsed rice to the saucepan and immediately reduce the heat to low. Stir continuously for the first few minutes to prevent the rice from sticking to the bottom.
Let the rice cook slowly, stirring every few minutes to prevent clumping. Simmer for about 25-30 minutes until the rice is tender and the mixture thickens to a creamy consistency. If the pudding thickens too quickly before the rice is fully cooked, add a little more milk to adjust the consistency.
Once the rice is soft and the pudding has thickened, remove the cinnamon stick and stir in the butter until fully melted. This adds richness and a smooth texture.
Fold in the fresh cherries gently, allowing them to slightly soften from the warmth of the pudding. Remove from heat and let the mixture rest for a couple of minutes.
Spoon the warm rice pudding into serving bowls. Evenly sprinkle brown sugar on top of each portion. If a caramelized effect is desired, use a kitchen torch to lightly melt and caramelize the sugar until golden brown, or simply let it dissolve into the warm pudding.
Garnish with whole fresh cherries and serve immediately while warm, or chill in the refrigerator for a few hours if a cold pudding is preferred.

Can You Make Rice Pudding With Cooked Rice?

Of course, you can make it with cooked rice! It’s a great way to use up leftover rice.

In fact, some people say that rice pudding made with cooked rice is even better than rice pudding made with raw rice.

Here’s a simple recipe for making creamy rice pudding with cooked rice:

Ingredients

2 cups cooked rice (preferably short or medium-grain)
2 cups milk (dairy or a non-dairy alternative)
1/2 cup sugar (adjust to taste)
1/2 teaspoon vanilla extract
A pinch of salt
Optional: Cinnamon, nutmeg, raisins, or other flavorings of your choice

Instructions

Combine the cooked rice, milk, sugar, vanilla extract, and a pinch of salt in a saucepan.
Put the saucepan over medium heat and bring the blend to a simmer, stirring frequently.
Once it starts simmering, reduce the heat to low and let it cook, stirring occasionally. Permit it to simmer until the mixture thickens to your desired consistency. This usually takes about 15-20 minutes.
If you want to add flavorings like cinnamon, nutmeg, or raisins, this is the time to do so. Stir them in and continue simmering until the pudding reaches your desired thickness.
Once the rice pudding has reached the desired consistency, remove it from the heat.
Let it cool for a bit before serving. It’s going to get thicker as it cools down.
Serve it warm or chilled, depending on your preference.

What Kind Of Rice Is Best For Rice Pudding?

Choosing the right rice makes a big difference in the texture of your pudding. Some types make it creamier, while others give it a firmer bite. Here are the best options:

Short-Grain Rice: This is the best choice for a creamy and thick pudding. It absorbs liquid well and becomes soft without losing its shape.
Arborio Rice: Commonly used in risotto, it has a high starch content, making the pudding extra rich and smooth.
Jasmine Rice: Slightly fragrant and soft, it works well if you want a lighter, more delicate pudding.
Basmati Rice: Not the most traditional choice, but it gives a unique texture and slightly nutty taste.
Leftover Cooked Rice: If you have leftover plain rice, you can still make pudding by simmering it with milk and sugar until creamy.

Tips For Perfect Rice Pudding

Achieving the perfect rice pudding recipe jasmine rice requires attention to detail and culinary finesse.

Here are some tips to help you make the best rice pudding:

Choose The Right Rice: Opt for short-grain or medium-grain rice with high starch content, such as Arborio or Carnaroli. These varieties contribute to the creamy texture of the pudding.
Prep the Rice: If you’re using uncooked rice, rinse it before cooking to remove excess surface starch. If you’re using leftover cooked rice, ensure it’s not overly dry or sticky.
Use Whole Milk: Use whole milk for a rich and creamy texture. If you’re after a lighter version, you can use a combination of milk and cream or a non-dairy alternative.
Simmer Gently: Begin by simmering the blend of rice and milk on medium heat, stirring frequently to prevent sticking. Once it commences simmering, reduce the heat to low to maintain a gentle simmer.
Sweeten Gradually: Add sugar gradually, tasting as you go. Adjust the sweetness according to your preference. Remember that the sweetness may intensify as the pudding cools.
Flavor Enhancers: Enhance the flavor with vanilla extract, cinnamon, nutmeg, or a hint of citrus zest. Experiment with diverse flavor combinations to suit your taste.
Patience is Key: Allow the stovetop rice pudding to cook slowly and absorb the flavors. Rushing the process may result in unevenly cooked rice or a less creamy consistency.
Stir Regularly: Stir the rice pudding regularly to inhibit the rice from sticking to the bottom of the pan and to ensure even cooking.
Texture Check: The stove rice pudding is ready when it reaches your desired consistency. Bear in the head that it will continue to thicken as it cools, so it’s okay if it seems slightly runny while still warm.
Cool Before Serving: Allow the rice pudding to cool for a bit before serving. This gives it time to set and allows the flavors to meld.
Serve with Toppings: Top your traditional rice pudding recipe with a sprinkle of cinnamon or a handful of raisins for added flavor and texture.

Different Ways To Flavor Rice Pudding

Rice pudding is like a blank canvas—you can flavor it in so many ways! Here are some ideas to make it more exciting:

Spices: Cinnamon, cardamom, nutmeg, and saffron add warmth and depth.
Citrus Zest: A little grated orange or lemon zest can brighten the flavor.
Vanilla: A splash of vanilla extract or a scraped vanilla bean gives a rich, sweet aroma.
Chocolate: Stir in cocoa powder or melted chocolate for a decadent twist.
Caramel: Drizzle with caramel sauce for extra sweetness and a hint of smokiness.
Fruity Touch: Add chopped mango, berries, apples, or dried fruits like raisins and dates.
Nutty Crunch: Toasted almonds, pistachios, or walnuts give a crunchy contrast.
Rose or Orange Blossom Water: A few drops add a delicate floral note.

Common Rice Pudding Problems

Even though rice pudding is simple, a few things can go wrong. Here’s how to fix the most common issues:

Too Thick: If it gets too thick, stir in a little warm milk until it loosens up.
Too Thin: If it’s too runny, let it simmer a little longer or mash some of the rice to release more starch.
Rice Not Cooking: If the rice is still hard, it might need more liquid and a longer cooking time at low heat.
Burning at the Bottom: Stir often and keep the heat low to prevent sticking and burning. A heavy-bottomed pot helps.
Too Sweet or Not Sweet Enough: Adjust sugar at the end so you can control the sweetness. If it’s too sweet, balance it with a pinch of salt.
Clumpy or Gluey Texture: Stir gently and avoid overcooking, as too much stirring or heat can break the rice down too much.

Variations

Rice pudding is incredibly versatile, and small changes can give it a whole new flavor. Here are some great variations:

Coconut Rice Pudding: Replace half the milk with coconut milk for a rich, tropical flavor. Top with toasted coconut flakes.
Chocolate Rice Pudding: Stir in melted chocolate or cocoa powder while the pudding is warm for a creamy chocolate version.
Nutty Rice Pudding: Mix in chopped almonds, pistachios, or cashews for extra crunch and flavor.
Honey & Dates Rice Pudding: Swap sugar with honey and add finely chopped dates for natural sweetness.
Cardamom & Rose Rice Pudding: Add ground cardamom and a splash of rose water for a floral, aromatic twist.
Mango Rice Pudding: Stir in fresh or pureed mango for a fruity version.
Saffron Rice Pudding: Add a few strands of saffron to the milk while cooking for a rich, golden color and a unique taste.

What To Serve With Rice Pudding?

Rice pudding pairs well with many dishes. If you want to serve it as part of a bigger meal, here are some great options:

Grilled or roasted chicken
Lamb stew
Stuffed grape leaves
Lentil soup
Falafel with tahini sauce
Fresh fruit platter
Warm naan or flatbread
Herbal tea or spiced chai

How To Store Rice Pudding?

If you have leftovers, storing rice pudding properly keeps it fresh and delicious.

Refrigeration: Let the pudding cool completely, then transfer it to an airtight container. It stays fresh in the fridge for up to 4 days.
Reheating: Warm it on the stovetop over low heat or microwave it in short intervals, stirring in a little milk if it gets too thick.
Freezing: Rice pudding can be frozen, but the texture might change slightly. Store it in a freezer-safe container for up to a month. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

1. Can Rice Pudding Be Made In Advance?

Yes, creamy rice pudding recipe stove top can be made in advance. In fact, it often tastes better the next day as the flavors have more time to meld. Keep it in an airtight box in the refrigerator and gently warm it on the stovetop or in the microwave when you’re ready to serve.

2. Can Rice Pudding Be Frozen?

While fluffy rice pudding recipe can be frozen, the texture may change slightly upon thawing. To freeze, let the pudding cool completely, then transfer it to a freezer-safe container. Thaw it in the refrigerator and reheat it as needed. Stirring it during reheating can help restore its creamy texture.

3. How Long Does Rice Pudding Need To Cook?

The cooking time for rice pudding can vary depending on the recipe and the type of rice used. Generally, it takes 15 to 20 minutes of simmering after the rice is added to achieve a creamy consistency. Cooking times can be longer for certain rice varieties or methods.

4. Can I Make Rice Pudding In The Slow Cooker Or Instant Pot?

Yes, quick rice pudding recipe hob can be made in both the slow cooker and Instant Pot. Using these appliances can be convenient, allowing for a hands-off approach. Follow specific recipes for each appliance, as cooking times and liquid ratios may vary.

5. What Are Some Ways To Make Rice Pudding More Nutritious?

To make rice pudding more nutritious, consider using whole-grain rice, incorporating nut milk, reducing sugar, and adding healthy toppings like fresh fruits, nuts, or seeds. Experiment with nutrient-dense ingredients to enhance the overall nutritional profile.

6. How Can I Tell When Rice Pudding Is Done Cooking?

Easy stove top rice pudding is done cooking when the rice is tender, and the blend has thickened to your desired consistency. You can test the rice by tasting it; it should be soft but not mushy. Additionally, the pudding will continue to thicken as it cools, so keep that in mind when determining doneness.

7. Why Does My Rice Pudding Get Hard?

Overcooking or using too much heat can cause the rice to become overly firm and the pudding to lose its creamy texture. To prevent this, cook the creamy rice pudding recipe with cooked rice over low to medium heat and monitor the consistency.

8. Why Can’t You Reheat Rice Pudding?

Rice pudding can be reheated, but it is vital to do so carefully. If you reheat rice pudding too quickly, it can become mushy or curdle. To reheat rice pudding, place it in a saucepan on low heat and stir consistently until heated. You may need to add a splash of milk to thin it out.

9. Does Rice Pudding Taste Better Hot Or Cold?

This is subjective and depends on personal preference. Some people enjoy it warm, while others prefer it chilled. You can try both and see which you like best.

10. How Long Does Rice Pudding Last In The Fridge?

Stovetop creamy rice pudding typically lasts 3-4 days in the refrigerator. Make sure to store it in an airtight box to maintain freshness.

11. How Do You Thicken Rice Pudding?

If your traditional rice pudding is too thin, continue simmering over low heat until it reaches your desired thickness. Alternatively, you can add a cornstarch or arrowroot slurry to thicken it.

12. Why Is My Rice Pudding Mushy?

Using too much liquid or overcooking can lead to a mushy texture. Adjust the liquid-to-rice ratio and cooking time for a firmer texture.

13. Why Did My Rice Pudding Curdle?

Curdling can occur if the heat is too high or the dairy is added too quickly. To fix it, remove from heat, vigorously stir, and strain if necessary.

14. Can You Put Egg In Rice Pudding?

Yes, you can. Adding beaten eggs can enhance the creaminess of the pudding. Temper the eggs by gradually adding a bit of the hot mixture to them before incorporating them into the pudding.