Introduction: Cinnamon Infused Rice Pudding

This dessert features the subtle taste and aroma of cinnamon without the graininess of the ground spice. The secret is to boil the rice together with the flavorful whole cinnamon sticks. Simple, shelf-stable ingredients make this a welcome dessert when you don't have time to shop (or are in quarantine!).

Step 1: Ingredients Needed

1 cup uncooked regular white rice

1 can (14 oz.) Sweetened Condensed Milk (NOT evaporated milk, NOT fake milk product, check label)

3 cups water

2 to 3 cinnamon sticks (see note below)

1 teaspoon vanilla extract

1 cup raisins

dash of salt

CINNAMON STICKS vary greatly in size & price. If you are using 3" to 4" sticks, you'll need 3 of these. If you are using the longer, thicker 6" sticks, you'll only need one or two. The flavor they provide is very subtle so don't worry about using too much. Avoid the normal spice section of your market as these are overpriced. Instead, look for cinnamon sticks in Latin Grocery Stores or in the International food section of your local store. Sometimes you can find them where they sell the dried corn husks and dried chilies in plastic bags. These will be a much better price!

Step 2: Cooking Equipment

Measuring cups

2qt. saucepan

Stir spoon

1.5qt bowl for finished dessert, or individual dessert cups as desired

Step 3: Cooking Instructions


Combine the rice, water, salt and cinnamon sticks in a 2 qt. saucepan. Bring mixture to a boil, then reduce heat to low and simmer gently, uncovered and stirring occasionally, until rice is tender (approx. 15 minutes). There will still be water left in the pot along with the rice. Do NOT drain. We want to keep this starchy water to make the pudding thicken.


Stir in the entire can of sweetened condensed milk. Continue cooking on low, stirring constantly and scraping bottom and sides often to prevent burned spots. Mixture will thicken in about 5 to 7 minutes. Remove from heat.


Carefully remove and discard the cinnamon sticks and any little bits or pieces that separated from the main sticks. Stir in the vanilla extract and raisins.

Scoop pudding into the serving dish or dessert cups. Garnish with a cinnamon stick if desired. Serve either warm, or let cool to room temperature. Refrigerate leftovers.


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