Why You’ll Love Classic Vanilla Rice Pudding Recipe

This vanilla rice pudding is the definition of comfort food. It’s made with pantry staples and requires no fancy techniques or equipment—just slow simmering on the stovetop. Whether served warm or chilled, its creamy texture and subtle vanilla flavor make it a universally loved dessert. Ideal for weeknight treats, cozy weekends, or nostalgic desserts, this recipe delivers both simplicity and satisfaction.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups whole milk
1/3 cup long-grain white rice
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons vanilla extract
Ground cinnamon, for garnish (optional)

Directions

In a medium saucepan over medium heat, bring the milk, rice, and salt to a gentle boil, stirring frequently to prevent the rice from sticking.
Reduce the heat to low and simmer uncovered, stirring occasionally, until the rice is tender and the mixture starts to thicken, about 50 to 60 minutes.
Stir in the sugar and continue cooking for another 10 minutes, stirring frequently to prevent sticking or burning.
Remove from heat and stir in the vanilla extract.
Let the pudding cool slightly. It will thicken more as it cools.
Spoon into serving dishes and sprinkle with ground cinnamon, if desired. Serve warm or chilled.

Servings and timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

Variations

Raisin Rice Pudding: Stir in 1/2 cup of raisins during the last 15 minutes of cooking.
Spiced Version: Add a pinch of ground nutmeg or cardamom for extra warmth.
Coconut Twist: Substitute 1 cup of whole milk with canned coconut milk for a tropical flavor.
Brown Sugar Swap: Use brown sugar instead of white for a deeper caramel note.
Dairy-Free: Use almond milk or oat milk; note that texture may vary slightly.

Storage/Reheating

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat, adding a splash of milk to loosen the texture. It can also be reheated in the microwave in 30-second intervals, stirring between each until warmed through. For a chilled option, enjoy it straight from the fridge.

FAQs

What type of rice is best for rice pudding?

Long-grain white rice works well, but medium or short-grain rice can create a creamier texture due to higher starch content.

Can I make this rice pudding ahead of time?

Yes, it stores well in the refrigerator and can be reheated or enjoyed cold.

Why is my rice pudding too thick?

Rice pudding thickens as it cools. You can stir in extra milk when reheating to achieve your desired consistency.

Can I freeze rice pudding?

It’s not ideal. Freezing can change the texture, making it grainy once thawed.

How do I prevent the milk from scorching?

Use a heavy-bottomed pan and stir frequently, especially near the end of cooking.

Can I use a different sweetener?

Yes, honey, maple syrup, or coconut sugar can be used, but the flavor will change slightly.

What if my pudding is too thin?

Continue simmering until it thickens, or let it sit uncovered after cooking to allow excess moisture to evaporate.

Is rice pudding gluten-free?

Yes, if you ensure all ingredients (especially vanilla extract) are certified gluten-free.

Can I use leftover cooked rice?

Yes, reduce the simmering time by half and add the cooked rice directly to the milk.

How long will rice pudding keep in the fridge?

Up to 4 days when stored in an airtight container.

Conclusion

This classic vanilla rice pudding is a timeless dessert that brings warmth and nostalgia with every spoonful. Creamy, easy to prepare, and endlessly adaptable, it’s perfect for family dinners or cozy nights in. Whether served warm with a sprinkle of cinnamon or chilled on a hot day, this recipe will quickly become a favorite in your dessert rotation.