How To Make Homemade Cinnamon Rice Pudding (Gluten-Free & Dairy-Free)

Rice pudding has been a comforting classic for centuries. From medieval European kitchens to modern dessert counters, its appeal lies in its simplicity: rice cooked in a creamy liquid with sugar and spices until meltingly tender. Historically, people used what they had—rice, milk, sugar—and turned it into something healing and indulgent. Over time, variations evolved (spiced versions, fruit additions, richer milks), but the core remains: creamy, comforting, nostalgic.

This version of homemade cinnamon rice pudding uses unsweetened almond milk, fragrant spices like cinnamon, nutmeg, and ginger, and sweetening from real maple syrup. It’s naturally gluten-free, dairy-free, and a great treat or breakfast option. And while the original recipe boosts the pudding with collagen protein, that’s optional—you get the full classic flavor even without it. Want to add more protein? See the variation below.

Let’s get into how to make this pudding from scratch: tender rice, warming spices, and just the right sweetness.

Cinnamon Rice Pudding Recipe

Recipe Details

Yield: 5 servings
Active Time: 10 minutes
Total Time: 35 minutes

Recipe Ingredients

• 4 cups unsweetened almond milk
• ½ cup maple syrup
• 2 cinnamon sticks
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon sea salt
• 1 cup sushi rice, rinsed
• Ground cinnamon, for garnish

Recipe Instructions

1. In a large saucepan, combine the almond milk, maple syrup, cinnamon sticks, ground ginger, ground nutmeg, and sea salt. Bring the mixture to a boil over medium heat, stirring occasionally.
2. Once boiling, reduce the heat to a low simmer, and stir in the rinsed sushi rice.
3. Cover the pot, and let the rice cook for **20 to 25 minutes**, stirring occasionally, until the pudding becomes creamy and the rice is tender. If it seems too thick, you can gently add a splash more almond milk.
4. Discard the cinnamon sticks, then stir well. If using the variation (see below), add the collagen powder now and blend until smooth.
5. Ladle into serving bowls, sprinkle ground cinnamon on top, and serve warm. You can also chill it and enjoy it cold.

Recipe Variations & Tips for Homemade Puddings

• Protein Boost Variation: Stir in 5 scoops of collagen powder (or your preferred protein powder) after cooking, for extra protein. This version mirrors the original but gives you the flexibility to leave it out if you prefer.
• Alternative Milks: Swap almond milk for oat milk, coconut milk, or cashew milk if you want a different flavor or creaminess. Be sure the milk is unsweetened to control sugar.
• Sweeteners: Instead of maple syrup, you can use raw honey (if not strictly paleo) or coconut sugar dissolved in a little warm almond milk. Adjust to taste.
• Rice Types: Sushi rice works great for creaminess, but you can try short grain rice, jasmine rice, or even Arborio. Cooking times may vary slightly. Rinse rice well to remove excess starch for less gummy texture.
• Spice Adjustments: Increase or decrease spices to your liking. A pinch of cloves or cardamom can add an aromatic twist. If you like it less spicy, reduce ginger.
• Texture Preferences: Want it thick or more pudding-like? Cook a bit longer uncovered to reduce liquid. For looser, more porridge-style texture, stir in extra almond milk before serving.
• Serving Ideas: Serve warm with a sprinkle of cinnamon or even a dollop of coconut whipped cream. For cold pudding, let it cool and refrigerate; garnish just before serving to keep toppings crisp.
• Storage: Keeps well in the fridge, covered, for up to 5 days. Reheat gently on the stove with a splash of almond milk to loosen before eating.

Recipe credit: Angela Gaines