Classic Vanilla Rice Pudding with Cinnamon

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A creamy, comforting rice pudding infused with vanilla bean and sprinkled with warm cinnamon, perfect served chilled or warm. This American-inspired recipe, ready in about 50 minutes, layers short-grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup short-grain white rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean pod
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp unsalted butter

Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear, then drain.
2. Step 2: In a medium heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 vanilla bean pod split lengthwise with seeds scraped into the pot.
3. Step 3: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
4. Step 4: Reduce heat to low and cook uncovered, stirring occasionally, for 35-40 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
5. Step 5: Remove the vanilla bean pod and stir in 1 tbsp unsalted butter until melted and glossy.
6. Step 6: Spoon the pudding into serving dishes and sprinkle 1 tsp ground cinnamon evenly over each.
7. Step 7: Serve warm or chill in the refrigerator for at least 2 hours for a cold dessert.