Creamy Rice Pudding Recipe

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.

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes
Serves 4     adjust servings


  • 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


  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.

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