Yes—substitute a small knob of butter for richness, or skip both for a lighter pudding.

What if it’s too thick?

Stir in warm milk or water until it reaches your desired consistency .

How do I prevent skin from forming?

Cover during storage or stir occasionally as it cools to avoid a skin forming on top.

Can I prepare ahead?

Absolutely. Bake in advance and reheat before serving. It also tastes delightful chilled.

Is it gluten-free?

Yes—this recipe contains no gluten unless cross-contaminated during processing.

How should I reheat without drying it out?

Reheat gently on the stovetop or microwave with added milk or water to preserve its velvety texture .

Can I add eggs?

Yes. For a custard-style pudding, whisk in a beaten egg at the end of cooking, then bake or simmer for a few more minutes to thicken gently .

Conclusion

Warm, comforting, and easy to customize, sticky cinnamon rice pudding is a timeless dessert that works for both everyday treats and special occasions. With simple ingredients and minimal effort, this creamy pudding delivers nostalgic flavours. Whether you Enjoy it plain or topped with fruit, ice cream, or nuts, it is sure to become a family favourit

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Author: Olivia
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Sticky Cinnamon Rice Pudding is a warm, velvety dessert made with tender rice soaked in a spiced cinnamon sauce, effortlessly customized for richness or lightness.

Ingredients

Units Scale

1 cup short‑ or medium‑grain rice
1 cup water
1 cup milk (plus extra for adjusting consistency)
2 tbsp butter (optional, for richness)
1/2 cup brown sugar
1 to 1 1/2 tsp ground cinnamon
1 tsp vanilla extract
Pinch of salt

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Instructions

Rinse rice under cold water until water runs clear.
In a saucepan, combine rice, water, and salt. Cover and bring to a boil, then reduce heat and simmer for 15 minutes until tender.
In another pan, melt butter (if using), then add brown sugar and cinnamon; stir until bubbling.
Slowly whisk in 1 cup milk and add vanilla. Cook for 3–5 minutes until sauce slightly thickens.
Pour sauce over rice and stir to combine. If too thick, add warm milk or water to reach desired consistency.
Simmer gently for 5 minutes, stirring occasionally to prevent skin from forming.
Serve warm or chilled. Reheat gently with added milk or water to restore creaminess.

Notes

Skip butter or use a small knob for desired richness.
Adjust thickness with warm milk or water.
Cover while cooling or stir occasionally to prevent skin.
Add beaten egg for custard-style pudding—whisk in at end and cook briefly.

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 18g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 20mg

STIKY CINNAMON RICE PUDDING