If you’re in need of an old-fashioned, comforting treat, look no further than this creamy rice pudding recipe! With a hint of cinnamon and lots of rich vanilla flavor, it’s so simple to make with pantry staples you probably already have on hand.

Three colorful bowls stacked on a linen napkin, filled with a creamy rice pudding and sprinkled with cinnamon.

Rice pudding- sigh!

To me it is one of the most comforting of treats. There’s just something about curling up with a bowl of sweet, creamy, vanilla-y rice pudding, with that little dusting of cinnamon on top. It’s simple but it’s SO good.

Three colorful bowls stacked on a linen napkin, filled with a creamy rice pudding and sprinkled with cinnamon.

My husband and kids like to eat it cold, but I think it’s even better when it’s warm, right off the stove top.

This recipe can be served warm, cold, or anywhere in between! It’s everything you could ever want in rice pudding.

Three colorful bowls stacked on a linen napkin, filled with a creamy rice pudding and sprinkled with cinnamon.

It starts with cooked rice, so if you have some leftover from Chinese takeout the other night, then you’re already halfway there!

If not, just steam some up and then add the milk, butter, sugar, cinnamon, and vanilla.

This is one of those recipes where a whole vanilla bean really adds so much. If you have one, definitely use it! If not, look for the link to purchase just above the recipe card below, or just substitute 1 1/2 teaspoons of vanilla extract.

Now, if you like raisins in your rice pudding (like me!) you can also throw in about 3/4 cup at this stage. This way they have plenty of time to soften and plump up. I love to use golden raisins, but you can just use whatever you have on hand. Or not! I know raisins can be highly controversial and they’re actually quite a bone of contention in my household.

After about 15 minutes, stir in the egg for added richness, and you will have the creamiest, dreamiest rice pudding you’ve ever dipped a spoon into! Sprinkle it with a little ground cinnamon for garnish and dive in!

Three colorful bowls stacked on a linen napkin, filled with a creamy rice pudding and sprinkled with cinnamon.

More great comfort food recipes on my “Simply Perfect” Pinterest board!


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Creamy Rice Pudding Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
If you're in need of an old-fashioned, comforting treat, look no further than this creamy rice pudding recipe! With a hint of cinnamon and lots of rich vanilla flavor, it's so simple to make with pantry staples you probably already have on hand.
Course: Dessert
Cuisine: American
Keyword: rice pudding
Servings: 4
Calories: 350 kcal
Ingredients
  • 1 1/2 cups water
  • 1/4 teaspoon kosher salt
  • 3/4 cup long grain white rice
  • 1 1/2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground cinnamon, plus extra for garnish
  • 1 vanilla bean
  • 1 egg, lightly beaten
Instructions
  1. Bring the water to a simmer in a medium pot over high heat.
  2. Stir in the salt and the rice.
  3. Allow it to come back to a boil and then turn the heat to low and simmer, covered, until the rice is tender (about 15 minutes).
  4. Fluff the rice with a fork and stir in the milk, butter, sugar, and cinnamon.
  5. Split the vanilla bean, scrape out the seeds, and add the seeds and the empty pod to the pot.
  6. Simmer the mixture on low heat (stirring) until slightly thickened (about 5 minutes).
  7. Remove the pot from the heat and vigorously stir in the beaten egg.
  8. Fish out the empty vanilla bean pod before serving.
Recipe Notes

Rice pudding will become thicker as it cools. If it becomes too thick, you can thin it out with a few tablespoons of milk.

Nutrition Facts
Creamy Rice Pudding Recipe
Amount Per Serving
Calories 350 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 208mg 9%
Potassium 175mg 5%
Total Carbohydrates 45g 15%
Sugars 17g
Protein 6g 12%
Vitamin A 11.1%
Calcium 12.5%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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