Last Updated on September 18, 2026 by Toya
This is the easiest rice pudding recipe you will ever make! And you don’t just have to restrict it to a snack or dessert! You can also enjoy it as a cozy fall breakfast like we do over here!
There’s nothing quite like a warm, creamy bowl of homemade rice pudding. And my easy rice pudding recipe is the perfect mix of comfort and sweetness, made with just a few pantry staples you probably already have in your kitchen.
I love my rice pudding warm so this is how this one was served for breakfast and it was perfect! But, you can also serve it chilled as a dessert and it tastes great that way too!
My family can’t get enough of this creamy rice pudding recipe!
Ingredients
- ¾ cup uncooked long-grain rice
- 1 can (12 oz) evaporated milk (This one is my favorite kind)
- 1 cup whole milk
- 1 ½ cups water
- ½ cup brown sugar
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cinnamon stick 3 or 4 inches long (if you have it)
Note: If you don’t have evaporated milk you can grab some here, or, you can substitute for equal parts whole milk. So evaporated milk is not a must, I just prefer using it because it gives the pudding a creamier, richer flavor.
Carnation evaporated milk adds a lovely richness to homemade rice pudding, creamy sauces, and so many other recipes. It's a very handy pantry staple to keep around!
How To Make Cinnamon Rice Pudding
Grab a heavy bottom saucepan and combine the uncooked rice and 1 ½ cups of water.
Bring this to a boil, then reduce the heat to low. Cover and simmer until the rice is tender (about 15 minutes). Do not stir the rice or remove the lid.
Once the time is up, stir in the evaporated milk, whole milk, brown sugar, butter, cinnamon powder, ginger, allspice, and nutmeg and the cinnamon stick.
Then cook over medium low heat for about 20 minutes and make sure you’re stirring frequently until the mixture thickens to a creamy consistency. You will know when your rice pudding mixture is ready to be removed from the heat when the consistency is that of a thin oatmeal.
Remove the pudding from the heat, fish out the cinnamon stick, then stir in some raisins if you’re using, and finally the vanilla extract.
Allow the rice pudding to cool down–it will thicken some more as it does so.
Serve warm sprinkled with extra cinnamon powder on top, or refrigerate, spoon into ramekins and serve as a cold dessert!
Tips for Perfectly Creamy Rice Pudding
The biggest thing to remember when making rice pudding is that will continue to thicken as it cools down. Therefore, if you want a creamy pudding rather than one that’s closer to stiff and dry, take it off the heat while it’s still a little looser than you want it to be.
Also, make sure to stir the pudding frequently, especially toward the end of cooking. This will help to prevent the rice and milk from sticking to the bottom of the pot and scorching.
And, if your pudding becomes too thick for yout liking, all is not lost. You simply have to stir in a splash of warm milk until you get the consistency you like.
Creamy Rice Pudding
This homemade rice pudding is rich, creamy, and perfectly spiced with cinnamon, nutmeg, ginger, and allspice. Made with evaporated milk and simple pantry ingredients, it’s a comforting dessert that tastes delicious served warm or chilled.
Ingredients
- ¾ cup uncooked long-grain rice
- 1 can (12 oz) evaporated milk (This one is my favorite kind)
- 1 cup whole milk
- 1 ½ cups water
- ½ cup brown sugar
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- ¼ teaspoon ginger powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cinnamon stick 3 or 4 inches long (if you have it)
Instructions
- Grab a heavy bottom saucepan and combine the uncooked rice and 1 ½ cups of water.
- Bring this to a boil, then reduce the heat to low. Cover and simmer until the rice is tender (about 15 minutes). Do not stir the rice or remove the lid.
- Once the time is up, stir in the evaporated milk, whole milk, brown sugar, butter, cinnamon powder, ginger, allspice, and nutmeg and the cinnamon stick.
- Then cook over medium low heat for about 20 minutes and make sure you’re stirring frequently until the mixture thickens to a creamy consistency. You will know when your rice pudding mixture is ready to be removed from the heat when the consistency is that of a thin oatmeal.
- Remove the pudding from the heat, fish out the cinnamon stick, then stir in some raisins if you’re using, and finally the vanilla extract.
- Allow the rice pudding to cool down–it will thicken some more as it does so.
- Serve warm sprinkled with extra cinnamon powder on top, or refrigerate, spoon into ramekins and serve as a cold dessert!
Notes
If you don’t have evaporated milk you can grab some here, or, you can substitute for equal parts whole milk. So evaporated milk is not a must, I just prefer using it because it gives the pudding a creamier, richer flavor.