Greek Rice Pudding Recipe: Cinnamon-Infused Creamy Tradition

This Greek rice pudding delivers creamy comfort in every spoonful, infused with the warm spice of cinnamon.

I developed this version after testing numerous batches to perfect the balance between richness and tradition. The key is slow cooking the rice in milk until it absorbs every bit of liquid, creating that signature thick, velvety texture.

The cinnamon adds authentic Greek flavor, while a touch of lemon zest brightens the dish. It’s the kind of dessert that feels both indulgent and nostalgic, perfect for family gatherings or a quiet evening treat.

Serve it warm or chilled, topped with extra cinnamon or a drizzle of honey. Here’s how to make it.

Ingredients for Greek Rice Pudding

Creamy comfort starts with these simple, pantry-friendly ingredients and a few fresh staples.

The rice is key here. Arborio or sushi rice gives you that perfect pudding texture—avoid long-grain, it stays too firm. I grab mine from Whole Foods bulk section, but any grocery store works. For the milk, whole milk is non-negotiable—lower fat versions won’t set up the same. The cinnamon? Get Ceylon if you can (sweeter, more complex), but regular works fine too.

No whole milk? Half-and-half plus a splash of cream gets you close. Out of Arborio? Short-grain white rice works in a pinch. The honey can be swapped for maple syrup (vegan option, though this recipe isn’t). Skip the lemon zest if you must, but it really brightens the dish. The eggs are essential for binding, so don’t omit them—vegan egg replacers won’t work the same here.

This pudding thickens as it cools, so serve it warm for a looser texture. Keeps in the fridge for 4-5 days—cover with plastic wrap pressed right on the surface to prevent a skin from forming. Freezes for up to 3 months (thaw overnight in the fridge).

Step-by-Step Instructions for Cinnamon-Infused Rice Pudding

Here’s how I make it rich, creamy, and perfectly spiced every time.

Step 1: Cook the Rice Until Tender

In a medium saucepan, combine the 0.75 cup short-grain rice and 1 cup water. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes until the water is mostly absorbed.

You’ll notice the rice starts to soften but isn’t fully cooked yet. This initial step ensures the grains expand evenly before we add the dairy. Stir occasionally to prevent sticking, and watch for the water to reduce to just a thin layer at the bottom of the pan.

Step 2: Infuse with Milk and Cinnamon

Pour in the 4 cups whole milk, 0.75 cup granulated sugar, 1 tsp ground cinnamon, and 0.25 tsp salt. Increase the heat to medium and bring the mixture to a gentle simmer, stirring frequently.

Here’s the thing—whole milk is non-negotiable here. It’s what gives this pudding its ultra-creamy texture. Cook for 20-25 minutes, stirring often, until the rice is tender and the mixture has thickened slightly. You’ll see it coat the back of a spoon but still be pourable.

Step 3: Temper and Add Eggs for Richness

In a small bowl, lightly beat the 2 whole large eggs. Slowly whisk about 1 cup of the hot rice mixture into the eggs to temper them—this prevents scrambled eggs in your pudding. I know it seems tedious, but it’s worth it for that silky finish.

Pour the tempered egg mixture back into the saucepan, stirring constantly. Cook over low heat for 5 minutes until the pudding thickens further. You’ll notice it becomes glossy and more custard-like. Don’t let it boil, or the eggs will curdle.

Step 4: Finish with Butter, Cream, and Flavorings

Remove the saucepan from heat and stir in the 2 tbsp unsalted butter, 0.5 cup heavy cream, 1 tsp vanilla extract, and 1 tsp lemon zest. The butter adds richness, while the lemon zest brightens the sweetness beautifully.

Let it sit for 5 minutes off the heat—this allows the flavors to meld together. The pudding will thicken slightly more as it cools. Taste and adjust sweetness if needed, though I find the 0.75 cup granulated sugar hits the perfect balance.

Stir in 0.5 tsp ground cinnamon (reserved from the 1.5 tsp total) for that signature Greek warmth. The remaining 1 tsp ground cinnamon? Save it for dusting on top when serving.

Step 5: Chill and Serve with Honey Drizzle

Transfer the pudding to a large bowl or individual serving dishes. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cold.

When ready to serve, drizzle each portion with 2 tbsp honey and dust with the remaining 1 tsp ground cinnamon. The contrast of the cool, creamy pudding with the warm spice and floral honey is what makes this recipe unforgettable. Serve with a sprinkle of extra lemon zest if you love that citrusy brightness.

Flavor Customization for These Flavors

Citrus Twist

Add 1 tsp orange zest alongside the lemon for a brighter, more complex citrus profile. I love how it complements the cinnamon warmth. For extra zing, stir in 1 tbsp fresh orange juice at the end. 🍊

Spiced Variations

Swap ½ tsp cinnamon for cardamom or nutmeg for a different warm spice note. A pinch of cloves adds depth, but use sparingly—⅛ tsp is plenty. These are classic Greek flavor pairings.

For a Middle Eastern twist, add 1 tsp rose water with the vanilla. It’s floral and aromatic, but start small—you can always add more to taste.

Texture Upgrades

Fold in ½ cup toasted chopped pistachios or almonds for crunch before chilling. The contrast with the creamy pudding is divine. I toast mine in a dry pan over medium heat for 3-4 minutes. ✨

Sweet Adjustments

Reduce sugar to ½ cup if you prefer less sweetness, or swap it for brown sugar for a caramel-like depth. For a richer version, increase heavy cream to 1 cup and reduce milk by the same amount.

Fruit Additions

Stir in ½ cup raisins or diced dried apricots with the rice during cooking. They plump up beautifully and add chewy texture. For fresh fruit, top with sliced strawberries or pomegranate seeds before serving.

Frequently Asked Questions