Maple Cinnamon Rice Pudding Recipe for Creamy Comfort

Rice pudding is a nostalgic comfort food for many, myself included. This Maple Cinnamon Rice Pudding highlights classic fall flavors—maple, cinnamon, and brown sugar—in a creamy dessert that’s lovely served warm or cold. I grew up eating it cold the way my grandmother made it, but it’s also wonderfully cozy warm on chilly nights.

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maple cinnamon rice pudding in a ramekin topped with whipped cream and cinnamon

My grandma used to pull a bowl of rice pudding from the fridge and sprinkle it with cinnamon when I was a child. We only got it occasionally, so it always felt special. Years later I rediscovered how comforting it is and decided to make my own. It’s simple, satisfying, and full of warm, familiar flavors.

What You Need to Make This Recipe:

Ingredients:

Water
Long grain white rice
Milk (1%–2% recommended for balance of creaminess and thickness)
Maple syrup
Ground cinnamon
Vanilla extract
Granulated sugar
Light brown sugar (packed)

Equipment:

Medium-sized pot
Spatula or wooden spoon
Measuring cups and measuring spoons (or a kitchen scale for precision)

Tips & Storage:

How do I know when the pudding is done cooking?

After adding the milk, the pudding will need to simmer for 30 minutes or more until it reaches a creamy consistency. Remove it from the heat when it’s slightly thinner than you want—it will thicken a bit as it cools.

What kind of rice should I use?

Long grain white rice works well for this recipe. It cooks evenly and gives a pleasant texture.

What kind of milk should I use?

Higher-fat milk will produce a richer pudding but may take longer to thicken. 1% or 2% milk gives a creamy result while keeping cooking time reasonable.

How should I serve this?

Serve warm or cold. Add extra maple syrup, a dusting of cinnamon, or whipped cream on top. Ramekins or small jars make charming single-serve portions.

How should I store this?

Store in an airtight container in the refrigerator for up to 4 days. Allow the pudding to cool to room temperature before refrigerating.

a ramekin of maple cinnamon rice pudding

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📖 Recipe

Maple Cinnamon Rice Pudding

Kayla Burton

Classic fall flavors wrapped up in a comforting bowl of rice pudding.

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Dessert, Side Dish, Snack

Cuisine American

Servings 4 cups

Calories 213 kcal

Equipment

Medium pot
Spatula
Measuring cups & spoons (or kitchen scale)

Kayla’s Top Tip
Weigh dry ingredients in grams with a food scale for best results.

Ingredients

2/3 cup (123 g) uncooked long grain white rice
1 1/3 cups (315 ml) water
4 cups (946 ml) 1–2% milk
3 tablespoons (36 g) light brown sugar, packed
2 1/2 tablespoons (30 g) granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
1 teaspoon ground cinnamon

Instructions

In a medium pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer until the water is mostly absorbed, about 15 minutes.
Stir in the milk and both sugars. Simmer uncovered on low–medium, stirring occasionally, until the mixture becomes creamy and slightly thinner than your desired final consistency (it will thicken as it cools). This can take 30–60 minutes.
Remove from heat and stir in the vanilla, maple syrup, and cinnamon. Serve warm, or let cool and refrigerate to serve cold. Top with extra cinnamon or whipped cream if desired.