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Rice Pudding


  • 1/2 cup rice (short-grain or medium-grain rice works best)
  • 2 cups milk
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 1 teaspoon fresh rosemary leaves, finely
  • chopped (about 1 sprig)
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for garnish (optional)


  1. Rinse the rice under cold water until the water runs clear. This removes excess starch.
  2. In a medium saucepan, combine the rinsed rice, milk, sugar, cinnamon stick, chopped rosemary leaves, and a pinch of salt.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
  4. Once the mixture reaches a gentle boil, reduce the heat to low and let it simmer uncovered, stirring occasionally, for about 20-25 minutes or until the rice is cooked and the mixture has thickened to your desired consistency.
  5. Remove the saucepan from the heat and discard the cinnamon stick.
  6. Stir in the vanilla extract.
  7. Transfer the rice pudding to serving bowls or individual ramekins.
  8. If desired, sprinkle ground cinnamon on top for extra flavor and garnish.
  9. Serve the rice pudding warm or chilled, according to your preference.
  10. Enjoy your comforting and aromatic Rosemary Rice Pudding with cinnamon!
Rice Pudding
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