Dessert

Creamy Cinnamon Nutmeg Rice Pudding Recipe

ByMariam Harutyunyan January 26, 2026January 26, 2026

Introduction

Rich and comforting, this classic rice pudding is a creamy treat that’s easy to make at home. With warm spices and optional raisins, it’s perfect as a cozy dessert or a sweet snack any time of day.

The image shows two white bowls filled with creamy rice pudding that has a soft, slightly lumpy texture. The pudding is light beige in color with a dusting of brown cinnamon powder on top. Each bowl is garnished with small clusters of golden and orange raisins that sit on the surface, adding color contrast. The bowls are placed on a white marbled surface with two cinnamon sticks lying nearby. Part of a black and white checked cloth is visible near the bottom left corner. The lighting is natural and soft, highlighting the creamy texture and color details. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups cooked medium grain rice
2 cups whole milk, divided

1/3 cup granulated sugar
1/4 teaspoon salt

1 beaten egg
1 tablespoon butter

1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg

1 cup sweetened whipped cream (optional)
2/3 cup golden raisins (optional, add in or for garnish)

Instructions

Step 1: Combine the cooked rice with 1 1/2 cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.

Step 2: In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins if using, cinnamon, and nutmeg.
Step 3: Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
Step 4: Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.

Tips & Variations

Use medium grain rice for the best creamy texture; short grain rice also works well.
Swap the whole milk for coconut milk for a dairy-free twist with subtle coconut flavor.
Add orange or lemon zest along with the spices for a fresh citrus note.

If you prefer less sweetness, reduce the sugar by half and adjust to taste.
For a richer pudding, stir in a splash of heavy cream before serving.

Storage

Store the rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess. The pudding also tastes great chilled, especially with whipped cream stirred in.

How to Serve

A bowl of creamy rice pudding fills a light gray bowl, with soft textured white rice mixed in a thick, smooth base. On top, there is a swirl of cinnamon powder creating a warm brown color, and a handful of golden raisins are scattered on one side. A silver spoon rests inside the bowl, partially submerged in the pudding. The scene is set on a white marbled surface with cinnamon sticks on the side and a gray textured cloth nearby. In the background, another white bowl holds more rice pudding topped with golden raisins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked rice to make this pudding?

This recipe calls for pre-cooked rice to ensure the pudding cooks evenly and becomes creamy. Using uncooked rice would require a different cooking method and longer cooking time.

How can I make this recipe vegan?

To make a vegan version, use a plant-based milk like almond or coconut milk, replace the egg with a vegan egg substitute or omit it, and use a dairy-free butter alternative. The texture will be slightly different but still delicious.