Creamy Rice Pudding Recipe (2024)

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Published: March 6, 2018 • Modified: November 15, 201826 Comments »

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.

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.

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.

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!

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

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3.97 stars (31 ratings)

Creamy Rice Pudding Recipe

Servings: 4

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes 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.

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Ingredients

▢ 1 1/2 cups (375 g) water
▢ 1/4 teaspoon (0.25 teaspoon) kosher salt
▢ 3/4 cup (138.75 g) long grain white rice
▢ 1 1/2 cups (366 g) whole milk
▢ 4 tablespoons (59.15 g) unsalted butter
▢ 1/4 cup (50 g) granulated sugar
▢ 1/8 teaspoon (0.13 teaspoon) ground cinnamon,, plus extra for garnish
▢ 1 vanilla bean
▢ 1 egg,, lightly beaten

Instructions

Bring the water to a simmer in a medium pot over high heat.
Stir in the salt and the rice.
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).
Fluff the rice with a fork and stir in the milk, butter, sugar, and cinnamon.
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Split the vanilla bean, scrape out the seeds, and add the seeds and the empty pod to the pot.
Simmer the mixture on low heat (stirring) until slightly thickened (about 5 minutes).
Remove the pot from the heat and vigorously stir in the beaten egg.
Fish out the empty vanilla bean pod before serving.

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.

Calories: 350kcal, Carbohydrates: 45g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 208mg, Potassium: 175mg, Sugar: 17g, Vitamin A: 555IU, Calcium: 125mg, Iron: 0.5mg

Cuisine: American

Course: Dessert

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

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26 comments

Patty Brown — May 25, 2023 @ 4:41 pm Reply

I am going to make this for our Church Luncheon on June the 4th they are going to love thank you Pinterest

Cat Wooten — February 11, 2019 @ 3:13 pm Reply

So easy and delicious

Allie {Baking A Moment} — February 12, 2019 @ 8:34 am Reply

Awesome! Thank you for the positive review.
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Arlean — November 29, 2018 @ 10:50 pm Reply

So the egg cooks as you stir it in the warm mixture? I fear raw eggs.

Allie {Baking A Moment} — November 30, 2018 @ 8:52 am Reply

Yes the mixture should be pretty hot when the eggs go in, so they get cooked that way. Just be careful they don’t scramble!

Sue — November 10, 2018 @ 3:33 pm Reply

Can I use 2% milk in rice pudding recipe?

Allie {Baking A Moment} — November 11, 2018 @ 7:46 am Reply

Yes, that should work just fine!

Divora Debesai — October 10, 2018 @ 8:16 pm Reply

Can i substitute vanilla bean for vanilla extract

Allie {Baking A Moment} — October 11, 2018 @ 10:20 am Reply

Yes absolutely! That would be incredibly delicious!

Susana — October 2, 2018 @ 3:42 pm Reply

Hello! This looks delicious. I have a question, is the egg very necessary?

Allie {Baking A Moment} — October 3, 2018 @ 8:50 am Reply

Hi Susana! The egg adds richness and helps the rice pudding to thicken. If you don’t want to add it, you don’t have to, but your rice pudding will probably be a bit runny.

Kira Nicole Rogers — August 22, 2018 @ 8:37 pm Reply

This looks great can’t wait until I am able to try this just getting done with a move so I still don’t know where my all my stuff at yet it was a fast thing so I did not get to label my box’s oops on my part but still like to try this out yay thanks

Allie {Baking A Moment} — August 23, 2018 @ 12:40 pm Reply

Hope you love it Kira! Congrats on the move!

Melissa — April 15, 2018 @ 10:01 pm Reply

How much left over cooked rice would I use in this recipe? I’ve had rice pudding before and loved butvthis is my first time making it!

Allie {Baking A Moment} — April 16, 2018 @ 10:36 am Reply

About 2 cups should do it Melissa! Enjoy!

joyce warner — March 20, 2018 @ 7:33 pm Reply

Can you use brown rice to make this AMAZING pudding? I bought a huge bag, but am now afraid of using it.

Allie {Baking A Moment} — March 21, 2018 @ 8:52 am Reply

Hi Joyce! To be honest I have not tried, but I can’t imagine that it wouldn’t work! I say go for it!

Jessica Fugate — May 31, 2018 @ 1:28 pm Reply

HI! I just made this recipe with brown rice and can confirm it tastes delicious! I enjoy the different texture brown rice brings along but I imagine if you wanted a softer texture, cooking the brown rice a bit longer would do well. Cheers 🙂

Allie {Baking A Moment} — May 31, 2018 @ 5:45 pm

Thank you so much for letting us know Jessica! I’m sure a lot of other readers would love to know that this substitution works well. Have a great evening!

Cookin Canuck — March 8, 2018 @ 10:03 am Reply

There’s nothing like the flavor of vanilla beans. I’ll bet this is fantastic!

Gerry Speirs — March 8, 2018 @ 9:54 am Reply

This sounds yummy ?

Carolyn — March 7, 2018 @ 1:46 pm Reply

This is creamy, dreamy stuff!

Claudia — March 7, 2018 @ 11:58 am Reply

Can I use coconut milk instead of whole milk?

Allie {Baking A Moment} — March 7, 2018 @ 3:14 pm Reply

Yes, that would be scrumptious!

Zainab — March 6, 2018 @ 12:16 pm Reply

Such a comforting and delicious treat!

Jennifer Farley — March 6, 2018 @ 11:39 am Reply

Oh, I love rice pudding! This is perfect!