Creamy Rice Pudding Recipe: Cinnamon-Vanilla Comfort Dessert

Creamy rice pudding is the old-fashioned dessert that turns a handful of pantry staples into pure comfort: short-grain rice slow-simmered in milk with vanilla and a pinch of salt until thick and silky, then finished with butter and a generous dusting of cinnamon. It is naturally gluten-free, endlessly adaptable, and just as good warm from the pot as chilled from the fridge.

The secret is patience and a low heat. Rice pudding cannot be rushed — gentle simmering lets the rice release its starch and thicken the milk on its own, and frequent stirring keeps the bottom from catching while the pudding turns luxuriously thick.

Thick, silky and cinnamon-dusted — the old-fashioned dessert that never goes out of style.

Recipe Info

• Prep time: 5 minutes
• Cook time: 45 minutes
• Total time: 50 minutes
• Servings: 4
• Calories: ~310 kcal per serving

Rice, milk and vanilla — pantry staples transformed into something special.

Ingredients

• 150 g / 3/4 cup short-grain rice (such as Arborio), rinsed
• 1 litre / 4 cups whole milk
• 60 g / 1/4 cup + 1 tbsp granulated sugar
• 1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)
• 1 pinch fine sea salt
• 1 tbsp / 14 g unsalted butter
• 1 tsp ground cinnamon, plus extra to dust
• Optional: 40 g / 1/4 cup raisins
• Optional: 1 tbsp / 15 ml cream, to serve

Spoon-coatingly thick — slow-simmered until the rice gives up its creaminess.

Instructions

1. Combine the base: Put the rinsed rice, milk, sugar, vanilla pod and seeds, and salt into a heavy-bottomed saucepan. Stir once to combine.
2. Bring to a gentle simmer: Heat over medium heat, stirring occasionally, until the milk just begins to simmer — do not let it boil hard, or the milk may catch and split.
3. Simmer low and slow: Reduce the heat to the lowest setting so the milk barely trembles. Cook for 40–45 minutes, stirring every few minutes and scraping the bottom and sides, until the rice is tender and the pudding is thick enough to coat a spoon.
4. Judge the thickness: Remember the pudding thickens a lot as it cools, so take it off the heat while it is still slightly looser than you want — it should fall slowly from the spoon in ribbons.
5. Finish with butter and cinnamon: Remove the vanilla pod, stir in the butter and cinnamon (and raisins, if using) until the butter melts and everything is glossy. Taste and add a little more sugar if you like it sweeter.
6. Rest briefly: Let the pudding rest off the heat for 5 minutes, stirring once or twice so a skin does not form, then spoon into bowls or serving glasses.
7. Serve: Dust generously with cinnamon and serve warm, or chill for at least 2 hours and serve cold with a drizzle of cream. Both ways are wonderful.

Tips & Variations

• Use short-grain rice. Arborio or another short-grain rice releases far more starch than long-grain rice, which is what makes the pudding thick and creamy without eggs or cornstarch.
• Keep the heat low. A fierce boil scorches milk fast and can split it — the barest simmer and a heavy pot are your best insurance.
• Stir, but not constantly. Stirring every few minutes prevents sticking while still letting the rice cook undisturbed; scraping the bottom each time matters most.
• Stop before it looks done. Rice pudding sets considerably as it cools, so pull it off the heat while it still looks a touch loose — cold pudding should never be stiff.
• Try it baked. For a traditional baked version, combine everything in a buttered dish and bake at 150°C / 300°F for 2 hours, stirring twice, until golden on top.
• Make it dairy-free. Oat milk works beautifully and keeps the pudding creamy; coconut milk makes a richer, more tropical version.
• Change the toppings. Try stewed fruit, toasted nuts, a spoonful of jam, or a drizzle of honey — rice pudding is a blank canvas for whatever you have.

Nutrition Note

Per serving, this creamy rice pudding provides roughly 310 kcal, 8 g protein, 48 g carbohydrates and 10 g fat. Milk supplies calcium and protein, while the rice gives slow-release energy that makes this dessert genuinely satisfying rather than just sweet. The sugar is modest for a dessert, and you can reduce it further or swap in a little honey; adding fruit on top brings fibre and freshness that balance the richness.

Sponsored: see today's deals on recommended kitchen essentials

FAQ

Can I use leftover cooked rice?

Yes — use about 400 g cooked rice and simmer it in the milk for 20 minutes instead of 45. The texture will be slightly less creamy but still delicious.

Why is my pudding too thin?

It probably just needs more time, or it is still hot — rice pudding thickens a lot as it cools. If it is still thin after cooling, simmer it for 10 more minutes.

Can I make it ahead?

Absolutely — it keeps up to 4 days in the fridge and the flavour improves overnight. Stir in a splash of milk when reheating to loosen it.

Is rice pudding gluten-free?

Yes — rice, milk, sugar and spices are all naturally gluten-free, so the whole dessert is safe as written.

Can I serve it cold?

Yes, and many people prefer it that way. Chill for at least 2 hours, stir well, and serve with cream, fruit or a dusting of cinnamon.

Make this creamy rice pudding the next time you want a dessert that feels like a warm hug — rice, milk and vanilla, given time, turn into something far greater than the sum of their parts. If you try it, tell us in the comments whether you served it warm or cold.