This classic rice pudding with vanilla and cinnamon is creamy, comforting, and completely egg-free — perfect for cold nights or simple weekend desserts. I’ve made this version many times, tweaking milk ratios and cooking time until the texture was just right; you can also check the original classic rice pudding recipe page for the full recipe notes. The result is a custardy, spoonable pudding that’s easy to make with pantry staples.
Why Make This Recipe
- It’s reliably creamy and comforting without the need for eggs, so there’s no tempering or curdling to worry about.
- Uses simple pantry ingredients — short-grain rice, milk, sugar, vanilla, and cinnamon — making it economical and convenient.
- Versatile: served warm or chilled, and it pairs well with fruit, nuts, or a caramel drizzle. I love how the aroma of simmering vanilla and cinnamon fills the kitchen and feels instantly cozy.
- Child-friendly and easy to portion for meal prep; you can also swap in different milks for dietary needs.
- If you like exploring rice desserts, try a contrasting take like this creamy wild rice pudding with maple and fresh fruits for a nutty, textured alternative.
Recipe Overview
- Prep time: 5–10 minutes
- Cook time: 35–50 minutes (depending on rice type and desired thickness)
- Total time: 45–60 minutes
- Servings: 4–6 (about 1/2 to 3/4 cup each)
- Difficulty: Easy
- Method: Stovetop simmer in a heavy-bottomed saucepan, slow reduction of milk into short-grain rice with frequent stirring until creamy.
I sometimes lean on a wide, heavy-bottomed saucepan and a heatproof spatula for best results.
My Experience Making This Recipe
On my first attempts I had trouble with rice sticking and forming a skin on top; switching to a lower steady simmer and stirring more often solved both. Testing taught me that using short-grain or Arborio rice shortens cooking time and gives a silkier finish than long-grain rice.
How to Make Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
Start by rinsing 1 cup short-grain rice until the water runs clear. Bring 4 cups whole milk (or a 3:1 milk-to-half-and-half mix for extra richness), 1/2 cup granulated sugar, a 1-inch split vanilla bean (or 1½ tsp vanilla extract), a cinnamon stick (or 1 tsp ground cinnamon), and a pinch of salt to a gentle simmer in a heavy-bottomed saucepan. Add the rice, then lower heat to maintain a bare simmer (about 180°F) and cook uncovered or partially covered, stirring every 3–5 minutes for 35–45 minutes, until rice is tender and mixture thickens. Remove the vanilla bean and cinnamon stick, stir in 2–4 tablespoons of butter or 1/2 cup cream for silkiness, and let it sit a few minutes — it will continue to thicken as it cools.
Expect the texture to be slightly loose when hot; it firms as it chills. If you prefer thicker pudding, cook a little longer; for saucier pudding, stop earlier and stir in a splash of cream at the end.
Expert Tips for Success
- Use short-grain or Arborio rice for the creamiest texture; long-grain rice stays too separate and dry.
- Cook at a gentle simmer (around 175–185°F) to prevent milk from scalding and to avoid boil-overs — a candy thermometer helps.
- Stir frequently, especially toward the end, to prevent sticking and create that smooth custard-like finish; a silicone spatula or wooden spoon is best.
- Scrape the seeds from a real vanilla bean into the pot for deep flavor; if using extract, add it off the heat to preserve aroma.
- If you like a bit of chew and contrast, stir in 1/3 cup raisins or chopped dried apricots at the last 5 minutes of cooking; for a dairy-free option, use canned full-fat coconut milk and reduce heat slightly.
Also try other cozy rice dishes if you’re in a savory mood, like my beef and rice skillet recipe for a weeknight dinner.
How to Serve Classic Rice Pudding Recipe with Vanilla and Cinnamon: Creamy, Cozy, and Egg-Free
- Serve warm with a dusting of ground cinnamon and a dollop of thick cream or Greek yogurt for contrast.
- Chill and top with fresh berries or a spoonful of jam for a bright finish.
- For a special touch, torch a thin layer of sugar on top for a crème brûlée-style crust.
- Pack individual jars for picnics or potlucks — it pairs surprisingly well after a savory lunch, such as a classic Italian muffuletta sandwich recipe picnic.
Storage and Reheating Guide
Store rice pudding in an airtight container in the refrigerator for up to 4 days. To freeze, portion into airtight containers or freezer bags and freeze for up to 1 month; thaw overnight in the fridge. Reheat gently on the stovetop over low heat, stirring in 1–2 tablespoons milk (or cream) per cup of pudding to restore creaminess and prevent grainy texture; microwave in short 20–30 second bursts stirring between intervals also works.
Recipe Variations
- Dairy-free: Use 2 cups canned full-fat coconut milk plus 2 cups almond or oat milk; reduce sugar slightly.
- Lower-sugar: Replace half the sugar with maple syrup or a sugar substitute and taste as you go.
- Spiced: Add 3–4 crushed cardamom pods while simmering for an aromatic, chai-like profile.
- Fruit & nut: Fold in toasted almonds and orange zest, or stir in mashed banana for a baked banana pudding vibe.
If you want a nuttier, textured version, check out the creamy wild rice pudding with maple and fresh fruits for tested ideas.
Nutritional Highlights
- Source of calcium and protein from milk; using whole milk boosts calories and richness while skim reduces fat and calories.
- Contains added sugar — consider portion control (about 1/2 cup serving) if watching sugar intake.
- Allergen info: contains dairy; not gluten-containing if made with plain rice. For nut or dairy allergies, follow the dairy-free variation above.
Troubleshooting Common Issues
- Problem: Pudding is grainy after reheating. Solution: Reheat gently over low heat and add a splash of milk or cream while stirring slowly to re-emulsify.
- Problem: Rice sticks to the bottom or burns. Solution: Use a heavy-bottomed pan, keep heat low, and stir more frequently, especially as it thickens.
- Problem: Too thin. Solution: Simmer longer with occasional stirring until desired thickness, or stir in 1–2 teaspoons cornstarch slurry (cornstarch mixed with cold water) and cook 1–2 minutes more.
Frequently Asked Questions
Q: Can I use leftover cooked rice to make this pudding?
A: Yes — leftover short-grain cooked rice works, but you’ll need less liquid because the rice has absorbed water already. Start with 1½ cups milk per cup of cooked rice, simmer until creamy, and adjust sweetness and vanilla.
Q: What rice is best for a creamy result?
A: Short-grain rice (like sushi rice) or Arborio rice gives the creamiest, starchier texture. Medium-grain works too; avoid long-grain varieties for this dessert.
Q: Can I make this in a slow cooker or oven?
A: Yes. For a slow cooker, combine ingredients and cook on low for 2–3 hours, stirring once or twice. In the oven, bake covered at 325°F for about 45–60 minutes, stirring halfway. Both methods are gentler but require occasional monitoring.
Q: How do I prevent a skin from forming on top when chilling?
A: Place a sheet of plastic wrap directly on the surface of the warm pudding to prevent a skin, or stir occasionally as it cools. Reheating and stirring will reincorporate any skin that forms.
Conclusion
If you want another tested perspective on a creamy rice pudding, this Creamy Rice Pudding – A Cozy Dessert write-up offers complementary tips and serving ideas. Enjoy making this egg-free classic — it’s forgiving, adaptable, and one of my go-to comfort desserts. Print
Classic Rice Pudding with Vanilla and Cinnamon
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This classic rice pudding is creamy, comforting, and completely egg-free, making it perfect for cold nights or simple weekend desserts.
Ingredients
- 1 cup short-grain rice
- 4 cups whole milk (or a 3:1 milk-to-half-and-half mix)
- 1/2 cup granulated sugar
- 1-inch split vanilla bean (or 1½ tsp vanilla extract)
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- Pinch of salt
- 2–4 tablespoons butter or 1/2 cup cream (for silkiness)
Instructions
- Rinse the short-grain rice until the water runs clear.
- In a heavy-bottomed saucepan, bring the milk, sugar, vanilla bean, cinnamon stick, and salt to a gentle simmer.
- Add the rice, reduce the heat to maintain a bare simmer, and cook uncovered or partially covered, stirring every 3–5 minutes for 35–45 minutes, until the rice is tender and the mixture thickens.
- Remove the vanilla bean and cinnamon stick, stir in butter or cream, and let it sit a few minutes.
- Serve warm or chilled with toppings of choice.
Notes
For a dairy-free option, use canned full-fat coconut milk and stir in almond or oat milk. Stir frequently to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg