I’ve loved rice pudding since childhood — this egg-free version blends creamy milk, warm cinnamon, and real vanilla for a cozy, comforting dessert anyone can make at home. It’s forgiving, easy to scale, and perfect for chilly nights or simple weeknight desserts. I test this method with short-grain rice and slow stovetop cooking until it’s lusciously thick and silky.
Why Make This Recipe
- Comforting, familiar flavor: warm cinnamon and vanilla make it feel like a hug in a bowl.
- Simple ingredients: pantry staples — rice, milk, sugar — no eggs or special equipment.
- Flexible for leftovers: it’s great warm or chilled and adapts well to add-ins.
- Kid- and guest-friendly: mild sweetness and creamy texture please most palates.
- Personal insight: I love that this creamy wild rice pudding family twist inspired me to refine timing and starch balance for a perfectly smooth, egg-free finish.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 35–40 minutes (stovetop)
- Total time: 45–50 minutes
- Servings: 4–6 (about 1/2 to 3/4 cup each)
- Difficulty: Easy
- Method: Stovetop simmer in a heavy-bottomed saucepan, finishing low and slow until rice breaks down and the milk thickens.
My Experience Making This Recipe
I tested this several times using both arborio and short-grain sushi rice to compare creaminess and cook time. I found short-grain rice gives the best balance of broken-down starch and intact grains without needing eggs or cornstarch.
How to Make Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
Start by gathering those simple ingredients: 1 cup short-grain rice (arborio or sushi rice), 4 cups whole milk (or 3 cups milk + 1 cup cream for extra richness), 1/2 cup granulated sugar, 1 vanilla bean (split and scraped) or 1 1/2 teaspoons pure vanilla extract, 1 cinnamon stick (or 1 tsp ground cinnamon), pinch of salt, and 1 tablespoon unsalted butter (optional).
In a heavy-bottomed 3-quart saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then simmer covered for 10 minutes. Drain any excess water if present, add milk, vanilla, cinnamon stick, and sugar. Simmer gently over low heat, stirring every few minutes, for 25–30 minutes until the rice is tender and the mixture has thickened to a creamy consistency. Remove the cinnamon stick and vanilla bean pod, stir in butter and vanilla extract (if using), and taste for sweetness. Serve warm or chill; it will thicken more as it cools.
Equipment note: use a heavy-bottomed saucepan to prevent sticking, a wooden spoon to stir, and a fine-mesh sieve if you want an ultra-smooth finish.
Expert Tips for Success
- Use short-grain rice (arborio or sushi rice) for best creaminess; long-grain stays too separate. Try this technique when you make a savory rice like a beef and rice skillet — consistency clues transfer well.
- Cook low and slow: keep the simmer gentle (around 180°F / 82°C). High heat causes milk to scorch and rice to seize.
- Stir often but not constantly: scrape the bottom and sides every 2–3 minutes to prevent sticking and to encourage even starch release.
- Finish off-flame for silkiness: after removing from heat, let it sit covered 5–10 minutes — residual heat continues softening grains.
- Equipment matters: a heavy-bottomed saucepan and a silicone or wooden spatula reduce hot spots and sticking.
How to Serve Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
- Classic bowl: spoon warm pudding into bowls, sprinkle with ground cinnamon and a pat of butter or a drizzle of cream.
- Fruit and nuts: top with toasted sliced almonds, chopped pistachios, or poached pears for texture and brightness.
- Brûlée finish: sprinkle sugar on chilled portions and caramelize with a kitchen torch for a crunchy top.
- Party idea: serve in small ramekins with seasonal compotes for a buffet or potluck.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 4 days. For best texture, store pudding in shallow containers so it chills quickly. You can freeze rice pudding in freezer-safe containers for up to 3 months; expect a slight change in texture after thawing. Reheat gently on the stovetop over low heat with a splash of milk (1–2 tablespoons per cup) and stir until silky, or microwave in short 30-second bursts, stirring between intervals.
Recipe Variations
- Dairy-free: replace whole milk with full-fat canned coconut milk (use 2 cans, about 3 cups) for richness and a subtle coconut flavor. Works well with warm spices.
- Lower-sugar: halve sugar to 1/4 cup and add 1–2 tablespoons maple syrup or honey to taste at the end.
- Brown rice adaptation: use cooked brown rice (2 cups cooked) and simmer with milk for 15–20 minutes — texture will be chewier. Good when using leftovers.
- Flavor twists: fold in 1/2 cup raisins or chopped dried apricots, or add citrus zest and cardamom for a bright variation inspired by Mediterranean sweets and even sandwiches like the classic Italian muffuletta picnic pairings.
Nutritional Highlights
- Calcium-rich: made with milk, this pudding contributes to daily calcium needs.
- Carbohydrate source: rice provides energy — serve in controlled portions (about 1/2 cup) if watching carbs.
- Allergen info: contains dairy (can be substituted); naturally gluten-free if ingredients are certified gluten-free.
Troubleshooting Common Issues
- Too thin: simmer longer uncovered on low heat until desired thickness, or whisk 1 tablespoon cornstarch with 2 tablespoons cold milk, stir into pudding, and cook 2–3 minutes to thicken.
- Grainy or mealy texture: likely from cooking too hot or using long-grain rice; switch to short-grain rice and maintain a gentle simmer.
- Scorched bottom: transfer remaining pudding to a clean pan immediately, add a splash of milk, and continue cooking on low; next time use a heavy-bottomed pot and stir more frequently.
Frequently Asked Questions
Q: Can I use leftover cooked rice to make this pudding?
A: Yes — use about 2 cups cooked short-grain rice and simmer with 2–3 cups milk, 1/4 cup sugar, and spices for 10–15 minutes until heated through and slightly thickened. Because the rice is already cooked, you’ll need less time and should watch to avoid over-thickening.
Q: Is arborio rice necessary, or can I use long-grain rice?
A: Arborio or other short-grain rice yields the creamiest result because it releases more starch. Long-grain rice stays separate and firmer; you can use it, but expect a different, less custardy texture.
Q: Can this recipe be doubled for a crowd?
A: Yes, it scales well. Use a larger heavy-bottomed pot to ensure even heating and stir more frequently to prevent sticking. Cooking time may increase slightly.
Q: How do I make it richer without adding eggs?
A: Fold in 1/4–1/2 cup heavy cream at the end of cooking or replace one cup of milk with cream. For an ultra-rich dairy-free option, use full-fat coconut milk.
Conclusion
For another warm, comforting take on rice pudding and additional serving ideas, see this helpful write-up on Creamy Rice Pudding – A Cozy Dessert Your Whole Family Will ….
Print
Classic Rice Pudding with Vanilla and Cinnamon
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A creamy, egg-free rice pudding featuring warm cinnamon and real vanilla, perfect for chilly nights or simple desserts.
Ingredients
- 1 cup short-grain rice (arborio or sushi rice)
- 4 cups whole milk (or 3 cups milk + 1 cup cream for extra richness)
- 1/2 cup granulated sugar
- 1 vanilla bean (split and scraped) or 1 1/2 teaspoons pure vanilla extract
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- Pinch of salt
- 1 tablespoon unsalted butter (optional)
- 2 cups water
Instructions
- In a heavy-bottomed 3-quart saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then simmer covered for 10 minutes.
- Drain any excess water if present, then add milk, vanilla, cinnamon stick, and sugar.
- Simmer gently over low heat for 25–30 minutes, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove the cinnamon stick and vanilla bean pod, stir in butter and vanilla extract (if using), and taste for sweetness.
- Serve warm or chill; it will thicken more as it cools.
Notes
For best texture, store pudding in shallow containers so it chills quickly. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 to 3/4 cup
- Calories: 300
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg