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Rice Pudding Recipe with Vanilla and Cinnamon
Molly

Vanilla and Cinnamon Rice Pudding

A creamy, comforting dessert made with Basmati rice, whole milk, vanilla sugar, and warming cinnamon. This three-phase recipe ensures perfectly tender grains and balanced flavor without cornstarch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: CITRUS DESSERTS
Cuisine: International
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Basmati Rice
  • 2 cups Whole Milk
  • ¾ cup Vanilla Sugar (3/4 cup sugar with scraped vanilla bean)
  • 2 Cinnamon Sticks (or 1/2 tsp ground cinnamon)
  • ⅓ cup Dark Raisins (optional)

Method
 

  1. Scrape vanilla beans into sugar, using 3/4 cup of the infused sugar
  2. Soak rice in boiling water for 15 minutes, then drain
  3. Chop raisins (if using)
  4. Heat 2 cups milk in a pot with cinnamon sticks and 1/4 cup vanilla sugar
  5. Bring to a simmer, whisking constantly for 5 minutes
  6. Remove cinnamon sticks, let cool 5 minutes
  7. Add drained rice, remaining sugar, and raisins to milk
  8. Simmer on medium until rice bursts (6 minutes)
  9. Remove from heat, rest 5 minutes before serving

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 80mgFiber: 1gSugar: 20g

Notes

Rinse rice twice to remove starch without disintegrating grains
Use a wooden spoon's bottom to press rice against pot sides to prevent sticking
Uncover final 3 minutes for evaporated-comfort balance
Substitute ground cinnamon for sticks if preferred
Optional: Top with fresh grated cinnamon or vanilla ice cream

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