Simmered Rice Pudding with Cinnamon and Nutmeg

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A creamy Puerto Rican dessert made by gently simmering rice in milk until thick, then sweetened and spiced with warm cinnamon and nutmeg. This Puerto Rican-inspired recipe, ready in about 40 minutes, layers long-grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup, rinsed long-grain white rice
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup evaporated milk
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2, split and seeds scraped vanilla bean
• pinch salt
• 1 cup whole milk

Instructions

1. Step 1: In a medium saucepan, combine rinsed rice, 2 cups whole milk, sugar, evaporated milk, cinnamon, nutmeg, vanilla bean seeds, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
2. Step 2: Reduce heat to low, cover, and cook for 25-30 minutes, stirring every 5 minutes, until rice is tender and mixture thickens to a creamy consistency.
3. Step 3: Remove from heat, let cool slightly, then stir in the additional 1 cup whole milk. Transfer to serving bowls and chill in the refrigerator for at least 2 hours before serving to allow flavors to develop.