By Laurel Perry
Published Jul 25, 2025
Rice pudding has always been one of those cozy, nostalgic desserts for me. There’s something about the warm cinnamon, sweet vanilla, and creamy texture that just feels like comfort in a bowl. I made this version entirely on the stovetop—no eggs or baking required—and it’s ready in about 30 minutes. It’s a timeless recipe that’s easy to make, endlessly adaptable, and perfect for whenever you need a little something warm and sweet.
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Easy Rice Pudding Recipe
This classic rice pudding is so simple to make, with a handful of pantry staples, it’s the kind of recipe you can whip up anytime a craving hits. It’s naturally gluten-free, rich and creamy, and brings that nostalgic, old-fashioned comfort with every bite. You can keep it traditional or make it your own—try swapping in different spices, dried fruits, or even a splash of coconut milk. Serve it warm for cozy vibes or chilled for a refreshing treat.
Tips for Success
- Rice pudding needs a little attention. I like to stay close by and give it frequent stirs to keep the rice from sticking or burning on the bottom of the pot.
- Use whole milk for that rich, creamy texture. I’ve tested it with other milks, but nothing beats the velvety finish that whole milk gives.
- If it thickens too much as it cools (and it probably will), just stir in a splash of milk to loosen it back up. I do this every time I reheat leftovers—it works like a charm.
Ingredients1x2x3x
- ▢ 1 cup uncooked long-grain white rice
- ▢ 4 cups whole milk
- ▢ 1/3 cup sugar
- ▢ ¼ cup raisins optional
- ▢ 1 3-inch cinnamon stick optional
- ▢ 1/4 teaspoon salt
- ▢ 1 tablespoon butter
- ▢ 1 teaspoon vanilla extract
Video
Instructions
- In a large saucepan, stir together the rice, milk, sugar, raisins, cinnamon stick, and salt. 1 cup uncooked long-grain white rice, 4 cups whole milk, 1/3 cup sugar, ¼ cup raisins, 1 3-inch cinnamon stick, 1/4 teaspoon salt
- Bring the mixture to a boil, stirring often so the rice does not stick to the bottom of the pot. Reduce to a simmer and cook uncovered, stirring occasionally, until the rice is tender, about 20-25 minutes.
- Remove from the heat and stir in the butter and vanilla extract. Remove and discard the cinnamon stick. Serve warm and enjoy! 1 tablespoon butter, 1 teaspoon vanilla extract
Becky’s Tips
- For a dairy-free version, use non-dairy milk and skip the butter.
- Don’t rinse the rice. You want the starch to add to the creamy texture of the pudding.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Rice Pudding Step by Step
Gather all the ingredients together.
Combine the ingredients: In a large saucepan, mix together 1 cup uncooked long-grain white rice, 4 cups whole milk, ⅓ cup sugar, ¼ cup raisins (optional), 1 3-inch cinnamon stick (optional), and ¼ tsp salt.
Boil the rice: Bring the mixture to a gentle boil, stirring often to keep the rice from sticking to the bottom. Once it starts bubbling, reduce the heat to a simmer and cook uncovered for about 25 minutes, stirring regularly, until the rice is soft and the pudding has thickened.
Add the butter and vanilla: Take the pan off the heat and stir in 1 tbsp butter and 1 tsp vanilla extract. Remember to remove and discard the cinnamon stick before serving.
Serve and enjoy: Serve while warm or serve cold for a refreshing treat. Enjoy!
How to Store and Reheat
Store any leftover rice pudding in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over low heat, adding a splash of milk to bring back that creamy texture. I don’t recommend freezing it, as the texture can become grainy once thawed.
Serving Suggestions
Rice pudding is delicious on its own, but a few simple toppings can take it to the next level. I love sprinkling a little extra cinnamon or nutmeg on top for added warmth, or adding fresh berries for a pop of color and brightness. My secret topping is adding some crumbled snickerdoodle cookies on top, yum! Chopped nuts like pistachios or almonds also add a nice crunch. Serve it warm when you want something cozy and comforting, or chill it for a cool, creamy treat—both ways are equally satisfying.
More Classic Puddings to Try
Sticky Toffee Pudding
Homemade Banana Pudding
Irish Bread Pudding with Whiskey Caramel Sauce
Bread Pudding Recipe
Rice Pudding
Ingredients
- 1 cup uncooked long-grain white rice
- 4 cups whole milk
- 1/3 cup sugar
- ¼ cup raisins optional
- 1 3-inch cinnamon stick optional
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, stir together the rice, milk, sugar, raisins, cinnamon stick, and salt. 1 cup uncooked long-grain white rice, 4 cups whole milk, 1/3 cup sugar, ¼ cup raisins, 1 3-inch cinnamon stick, 1/4 teaspoon salt
- Bring the mixture to a boil, stirring often so the rice does not stick to the bottom of the pot. Reduce to a simmer and cook uncovered, stirring occasionally, until the rice is tender, about 20-25 minutes.
- Remove from the heat and stir in the butter and vanilla extract. Remove and discard the cinnamon stick. Serve warm and enjoy! 1 tablespoon butter, 1 teaspoon vanilla extract
Video
Notes
- For a dairy-free version, use non-dairy milk and skip the butter.
- Don’t rinse the rice. You want the starch to add to the creamy texture of the pudding.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
