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Rice pudding in a white bowl topped with ice cream and cinnamon.
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4.7 from 10 votes

Creamy Rice Pudding

This creamy Rice Pudding is flavored with cinnamon and vanilla and made on the stovetop. A classic recipe with a few twists!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 (or 4 large servings)
Calories 218kcal


  • cups milk plus more, if needed
  • 2 tablespoons unsalted butter
  • cup granulated sugar
  • ½ cup uncooked white rice
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoons pure vanilla extract
  • ½ cup raisins optional
  • 3 tablespoons heavy cream


  • In a medium saucepan, combine milk, butter, sugar, rice, salt, and cinnamon.
  • Bring to a simmer and simmer uncovered, stirring frequently, for 30-40 minutes, until rice is tender. Be sure to scrape the bottom and sides of the pan when you stir it. If the mixture appears to dry out during cook time you can add a few splashes of milk.
    During the last few minutes of cook time, add the vanilla, raisins, and heavy cream and simmer for a couple more minutes. Serve warm or chill. The rice pudding will thicken up after chilling; you can stir in a splash of milk to thin it out again.


Calories: 218kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 294mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg