Glass bowl of rice pudding topped with cinnamon

Easy Rice Pudding Recipe

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Need a homy comforting dessert recipe that is super easy to make? This easy rice pudding recipe hits the spot. It is a great way to use some of that bag of rice that I know you have sitting in your pantry. Rice pudding is a staple among many people around the world. It is made a little bit different to fit the cultures of those countries. But wherever rice is abundant and eaten frequently you will find some form of rice pudding there. I generally like to eat it sweet, but savory works just fine as well. Eat it as a dessert or for breakfast, or for a middle of the day snack. If I can do it you can do it, let’s get started!

glass bowl of rice pudding with cinnamon sitting on a wooden chair

Step 1: Gather the ingredients and tools

For this easy rice pudding recipe, you only need a few ingredients and tools. To make it you will need the following:

  • Rice – The star of this dish, no doubt. You can’t have rice pudding without rice. I typically use long grain rice, but you can use medium and short as well.
  • Water – Use filtered water if your tap water doesn’t taste good, like mine.
  • Salt – A bit of table salt to balance out the sweetness and enhance the flavor of the other ingredients.
  • Milk – The milk will add a creaminess to the rice pudding and a richer taste. I normally use whole milk, but you can use 2%, 1%, Skim, etc.
  • Granulated Sugar – For a nice sweet pudding use sugar. If you want it to be more savory lower the amount of sugar you use.
  • Vanilla extract – This hint of vanilla is perfect with a sweet rice pudding. You can leave it out if you are making the dish savory. It will enhance the flavor.
  • Ground cinnamon – An optional ingredient that to me is not optional. Cinnamon and spice make everything nice. I just really love cinnamon so I add it to a lot of dishes.
  • Raisins – This one is very debatable. It is another optional ingredient, some people love it, some people don’t. What about you? Do you like raisins in your rice pudding? Drop a comment down below and let me know.
Several ingredients in glass bowls on a wooden table for making rice pudding.


  • Medium to Large stove pot
  • Stirring spoon or wooden spoon
  • plastic wrap
  • bowls
  • stovetop or hot plate

Step 2: How to Make Rice Pudding

First, let us prep the rice. It is normally a very good idea to rinse the rice a few times until the water comes out clean. Add the rice, water, and salt to a medium or large pot. If you are using the recipe as is a medium pot will work fine. If you are making more I would recommend using a larger pot.

Step 3: Cook the rice

Now over at the stovetop, at your pot of rice and set the burner to medium-high heat. Let the water come to a boil, then turn the temperature down to medium-low and allow it to simmer to cook the rice. If you have a lid cover the pot. Make sure to give the rice a stir every once in a while to make sure it doesn’t stick on the bottom. You may also use a rice cooker if you. I love my rice cooker and use it all the time. But I wanted to show the “one-pot” rice pudding method. Cook the rice until the water has all absorbed.

Step 4: Milk and sugar time

Next, we need to sweeten this rice up and make it creamy. To do that add in the milk and sugar and turn the heat up to medium. Let it cook for 10 to 15 minutes until it thickens up. It should be a nice porridge or oatmeal consistency. Unless you like it runnier then you can do that. The rice pudding will also thicken up more after it cools.

Note – If you like raisins in your rice pudding and you want them soft, make sure to add them about 5 minutes after adding the milk. Or if you want the raisins more like their normal hardness add them in when you add the vanilla.

Medium black pot filled with cooked rice pudding.

Step 5: Vanilla extract

After the 15 to 20 minute mark it will be bubbling a lot, keep stirring at this point, so it doesn’t stick or burn on the bottom. When it is ad the thickness that you want, turn off the heat and stir in your vanilla extract. At this point, you can add in the raisins if you didn’t add them in earlier. Your rice pudding is complete.

What are some other things you like to put in your rice pudding? Drop a comment down below and let me know.

Step 6: Warm or cold rice pudding

Now it is time to serve that yummy easy rice pudding. You can eat it warm or cold, it is up to you. If you are going to eat it cold, place it in a bowl and cover it with plastic wrap and chill it in the fridge. Sprinkle it with cinnamon and any other toppings you like to have with it. Enjoy!

How long does rice pudding last in the fridge?

If you keep it covered and store the rice pudding in the fridge it will last for 3 to 4 days. However, I am willing to bet it gets gobbled up before then.

Easy Rice Pudding Recipe

A go-to comfort dessert is rice pudding. Adored by millions of people worldwide, if there is rice to be had, you can probably find someone eating rice pudding. This recipe for rice pudding is super easy to make and very delicious. Use the one-pot method or cook the rice in a rice cooker and use another pot to finish it off.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American, Mexican, Worldwide
Keyword: cinnamon, easy, simple
Servings: 2 servings
Calories: 364kcal
Author: In the Kitchen with Matt


  • Medium to Large stove pot
  • Stirring spoon or wooden spoon
  • Plastic wrap
  • Bowls
  • stovetop or hot plate
  • rice cooker (optional)


  • 1/4 cup plus 2 Tbsp. of rice long-grain, medium, or short (65g)
  • 3/4 cup of water 177ml
  • 1/8 tsp or a pinch of salt less than 1 g
  • 2 cups of milk whole, 2%, or 1% (480ml)
  • 1/4 cup of white granulated sugar 50g
  • 1/4 tsp. of vanilla extract 1.25 ml
  • pinch of cinnamon if desired
  • raisins if desired


  • Clean and cook the rice. Rinse and drain the rice a few times until the water is clean. Place the rice in a medium pot on the stovetop or hot plate. Add the water and salt and bring to a boil then turn down the heat to medium-low and let simmer until the water is absorbed. Or you may use a rice cooker.
  • Now add in the milk and sugar. Turn the heat up to medium and allow it to cook for 15 to 20 minutes, stirring occasionally so the rice doesn't stick or burn on the bottom. Allow it to cook until it thickens up to your desired consistency. If you want to add raisins, add them about 5 minutes after adding the milk.
  • Once it gets pretty thick, like porridge or oatmeal, stir in the vanilla extract. And remove from the heat. The rice pudding will thicken up even more as it cools down. You can cook it less time and have it be runnier too if you like. It is up to you.
  • The rice pudding is done. Add more raisins if you like, top with ground cinnamon and serve it warm. Or cover and let it cool in the fridge and serve it chilled. Enjoy!



list of nutritional facts for rice pudding

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Here are a few more recipes you may like:

Vanilla Cupcakes

Air Fryer Cake

Homemade Tortilla Chips

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