One of the things I love most about rice pudding is its versatility. Growing up, we always ate it cold, usually as a dessert after dinner. It was thick, chilled, and comforting—like a scoop of nostalgia in a bowl. But as I’ve explored different versions, I’ve discovered that a lot of people enjoy rice pudding warm, sometimes even for breakfast. And you know what? It works. It works really well. There’s something about a warm bowl of cinnamon-scented rice pudding on a chilly morning that makes everything feel just a little bit softer, a little bit kinder.
Of course, I had to test this recipe both ways—warm and cold—and I can honestly say, I don’t have a preference. It’s just as good straight off the stove as it is after sitting overnight in the fridge. Each version has its own vibe: warm is cozy and indulgent, while cold is refreshing and nostalgic. So go with whatever your mood (or the weather) calls for.
Whether you’re making this as a dessert, a breakfast, or a midnight snack, I hope it brings you the same kind of joy it brings me. I hope it reminds you of someone special, or makes you feel cared for, or simply gives you a reason to pause and enjoy the moment.
Because that’s what rice pudding is to me. It’s not fancy. It’s not complicated. But it’s real. It’s heartfelt. It’s the kind of dish that doesn’t need much—but somehow, it always gives a little more than you expect.