Oh, you are going to LOVE this Creamy Vanilla Cinnamon Rice Pudding! Seriously, it’s like a warm hug in a bowl. Whenever I need something that feels instantly comforting, this is my go-to. It’s not fancy, but that’s exactly what makes it so special. It takes me right back to cozy evenings, and the smell that fills the kitchen while it simmers is just pure bliss. Trust me, this recipe is a keeper!
Why You’ll Love This Creamy Vanilla Cinnamon Rice Pudding
This recipe is a total winner for so many reasons:
- It’s an incredibly easy dessert to whip up, even on a busy weeknight.
- The flavor combo of vanilla and cinnamon is just pure comfort food!
- It has the most wonderfully creamy dessert texture that’s so satisfying.
- You can totally customize it – serve it warm, chilled, or with your favorite toppings.
Gather Your Ingredients for Creamy Vanilla Cinnamon Rice Pudding
Alright, let’s get our mise en place ready for this dreamy rice pudding! You’ll need:
- 1 cup white rice, rinsed really well under cold water until the water runs clear. This gets rid of extra starch so it doesn’t get gummy.
- 4 cups whole milk. This is key for that super creamy texture we’re aiming for!
- 1/2 cup granulated sugar. You can adjust this a little depending on how sweet you like it.
- 1 teaspoon pure vanilla extract. Don’t skimp on the good stuff here!
- 1 teaspoon ground cinnamon. This is where that cozy flavor comes from.
- 1/4 teaspoon salt. Just a pinch to balance out all the sweetness.
- 1 large egg, lightly beaten. This helps thicken it up nicely at the end.
- 1 tablespoon unsalted butter. For that final touch of richness right before serving.
Ingredient Notes and Substitutions for Creamy Vanilla Cinnamon Rice Pudding
Whole milk really is the best for that luxurious, creamy texture, but if you need to swap, you can totally use 2% milk. It’ll still be good, just maybe not *quite* as rich. For a dairy-free option, unsweetened almond milk or oat milk works, though it might change the flavor profile a bit. If you’re watching sugar, you could try a sugar substitute, but make sure it’s one that bakes well. And for the egg, if you have an egg allergy, you can often omit it, but the pudding might be a little less thick.
Step-by-Step Guide to Making Creamy Vanilla Cinnamon Rice Pudding
Okay, here’s how we bring this comforting dessert to life. It’s really straightforward, so don’t stress!
- First things first, give that rice a good rinse. Pop it in a colander under cold running water and swish it around until the water looks clear. This simple step makes a big difference in the final texture.
- Now, grab a medium-sized saucepan. Toss in your rinsed rice, the whole milk, sugar, vanilla extract, cinnamon, and that little pinch of salt. Give it a good stir to combine everything.
- Put the saucepan over medium-high heat and bring the mixture to a gentle boil. Keep an eye on it – you don’t want it boiling over!
- Once it’s reached a boil, immediately reduce the heat to low. You want a gentle simmer, just a few little bubbles here and there. Pop a lid on, but leave it slightly ajar to let steam escape. Let it simmer for about 20 minutes. Remember to stir it often! This is super important to stop the rice from sticking to the bottom and getting that lovely creamy texture.
- While the pudding is simmering, take your beaten egg and slowly drizzle it into the pot. You *have* to stir constantly as you add the egg. This is called tempering the egg, and it stops it from scrambling into little bits. Just a slow, steady stream while whisking away.
- Let it cook for another 5 minutes, stirring, until it thickens up to your liking. It should coat the back of a spoon nicely.
- Take the saucepan off the heat. Stir in that tablespoon of butter until it’s all melty and gorgeous.
- And that’s it! Let it cool slightly before digging in. It’s amazing warm, but also delicious chilled.
Achieving the Perfect Creamy Texture
The secret to that super creamy texture really comes down to a few things. Make sure you’re stirring often while it simmers to release the starches from the rice. When you add the egg, drizzle it in slowly while whisking like crazy – this is crucial for a smooth finish, not scrambled egg bits! If it seems a little too thick after cooking, just stir in a tiny splash of milk until it’s just right.
Flavor Enhancements for Your Creamy Vanilla Cinnamon Rice Pudding
Want to kick it up a notch? For an extra decadent pudding, try swapping out half of the milk for heavy cream. It makes it unbelievably rich! If you love cinnamon, a little extra sprinkle on top right before serving is always a good idea. Raisins are a classic addition too – toss them in during the last 10 minutes of simmering, or just sprinkle them over the top when you serve. Get creative!
Essential Equipment for Creamy Vanilla Cinnamon Rice Pudding
You really don’t need much fancy stuff for this! Just grab a medium-sized saucepan, a whisk, a wooden spoon or spatula for stirring, and a colander for rinsing the rice. Oh, and don’t forget your serving bowls!
Tips for Success with Creamy Vanilla Cinnamon Rice Pudding
To make sure your rice pudding turns out absolutely perfect every time, here are a few little tricks I swear by. First, that rinsing step for the rice? Don’t skip it! It really makes a difference in getting that wonderfully smooth, creamy texture. Also, when it’s simmering, stir it often, especially towards the end, and keep an eye on the bottom of the pot to prevent any sticking – nobody wants burnt bits in their pudding! When you add that beaten egg, go slow and stir constantly; it’s the key to keeping it silky smooth. If it thickens up a bit too much while cooling, just stir in a splash of milk to loosen it up to that perfect pudding consistency. Easy peasy!
Serving and Storing Your Creamy Vanilla Cinnamon Rice Pudding
This rice pudding is absolutely delicious served warm, right after it’s made. It’s like a cozy blanket for your taste buds! But honestly, it’s also fantastic chilled, straight from the fridge. If you have leftovers, just pop them into an airtight container. They’ll keep well in the refrigerator for about 3-4 days. To reheat, just gently warm it on the stovetop over low heat, stirring often, or use short bursts in the microwave. If it’s gotten a little too thick, add a tiny splash of milk to get it back to that perfect creamy consistency.
Frequently Asked Questions About Creamy Vanilla Cinnamon Rice Pudding
Got questions about making this dreamy dessert? I’ve got answers!
Q: Can I use a different type of milk? Yes, you totally can! While whole milk gives you the creamiest results, 2% milk works too, it just might be a little less rich. For a dairy-free version, almond or oat milk are good choices, though they might subtly change the flavor. Just remember, the fat in whole milk really helps create that luxurious texture we love in a creamy dessert.
Q: How long does it take to cook? The whole process, from start to finish, is pretty quick! It only takes about 5 minutes to prep and then around 25 minutes of cooking time on the stove. So, you can have this comforting treat ready in about 30 minutes total. Perfect for when you need a sweet fix!
Q: Can I make this ahead of time? Absolutely! This Creamy Vanilla Cinnamon Rice Pudding is actually even better the next day. Just store it in an airtight container in the fridge. When you’re ready to enjoy it again, you can gently reheat it on the stove or in the microwave. If it’s gotten too thick, a splash of milk will bring it right back to life.
Q: Is this dessert suitable for children? Oh yes, kids absolutely adore this rice pudding! It’s mild, sweet, and has that comforting flavor profile that most little ones love. It’s a wonderful, wholesome dessert option for them, and it’s so easy to make.
Nutritional Estimate Disclaimer
Just a little heads-up! The nutritional information for this Creamy Vanilla Cinnamon Rice Pudding is an estimate. It can vary quite a bit depending on the specific brands of ingredients you use, like the type of milk or sugar. Think of it as a good guideline, but the exact numbers might be a little different for your batch!
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Creamy Vanilla Cinnamon Rice Pudding: Pure Comfort
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy rice pudding flavored with vanilla and cinnamon. This dessert is easy to make and perfect for any occasion.
Ingredients
- 1 cup white rice
- 4 cups whole milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg, beaten
- 1 tbsp butter
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine rice, milk, sugar, vanilla, cinnamon, and salt.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring often.
- Slowly add the beaten egg while stirring continuously.
- Cook for another 5 minutes until thickened.
- Remove from heat and stir in butter.
- Let cool slightly before serving.
Notes
- For a richer taste, use half milk and half heavy cream.
- If the pudding thickens too much, add a splash of milk to loosen it.
- Top with extra cinnamon or raisins if desired.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg
Keywords: rice pudding, creamy dessert, vanilla cinnamon rice pudding, easy dessert