Cinnamon-Vanilla Rice Pudding

Creamy, budget-friendly comfort dessert made with simple pantry staples—whole-grain-leaning if you use brown rice, and naturally satisfying thanks to slow-simmered milk and warming spices.

Ingredients

• 1/2 cup uncooked rice (white or brown)
• 3 cups milk (any kind)
• 2–3 tbsp sugar (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 tsp butter or neutral oil (optional, for extra silkiness)
• Ground cinnamon, to finish (optional)

Method

• 1

  Step 1: Start the simmer

  In a medium saucepan, combine rice, milk, sugar, cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring frequently so the milk doesn’t catch on the bottom.

• 2

  Step 2: Cook until creamy

  Reduce heat to low so it bubbles lazily. Cook, stirring every 2–3 minutes, until the rice is tender and the pudding is thick and creamy (about **25–30 minutes for white rice**, **35–45 minutes for brown**). It’s ready when a spoon dragged through leaves a clear path that slowly fills in.

• 3

  Step 3: Finish for flavor

  Turn off heat. Stir in vanilla and butter/oil (if using). Rest **5 minutes** to thicken further.

• 4

  Step 4: Serve

  Spoon into bowls and dust with a pinch of cinnamon. Serve warm, or chill for 2–3 hours for a firmer, pudding-like texture.

Tips

• **Sweeter/less sweet:** Start with 2 tbsp sugar, then taste at the end and add more if needed.
• **Texture control:** Too thick? Stir in a splash more milk. Too thin? Simmer 3–5 minutes longer, stirring constantly.
• **Make-ahead & storage:** Refrigerate up to **4 days**. Loosen with a splash of milk when reheating.
• **Budget-friendly protein boost:** Using dairy milk (especially higher-protein varieties) bumps up protein without extra cost.

Nutrition (per serving, estimate)