Cinnamon, rice, vanilla, and a handful of pantry basics turn into a warm, creamy dessert that tastes like you fussed far more than you actually did. This make-ahead Cinnamon Rice Pudding Mix is simple to portion into jars or bags for your pantry, and it also makes a genuinely useful gift instead of one more dust-collecting trinket.
Cinnamon, rice, vanilla- a Few basic ingredients Never tasted so good! Make your own simple make ahead Cinnamon Rice pudding mix for your family or as a tasty gift basket addition.
Each mix packet makes one batch of stovetop rice pudding that serves about 6. You simmer the rice first, then finish it with milk, butter, and the sugar-spice packet until it turns thick, creamy, and fragrant.
Ingredients for Cinnamon Rice Pudding Mix
For 4 packages of mix, you’ll need:
- 4 cups uncooked medium grain rice, divided
- 2 cups sugar, divided
- 8 cinnamon sticks
- 2 teaspoons salt, divided
- 1 teaspoon ground vanilla, divided
- 4 jars or 8 ziploc bags
This recipe is portioned so each finished package includes 1 bag or jar of rice and 1 bag of sugar-spice seasoning. If you like homemade pantry mixes, you might also enjoy Sugar Free Instant Rice Pudding Mix in a Jar or keep a jar of Cinnamon Sugar on hand for topping.
How to Make the Mix
Directions to make 4 pkgs of mix
Into each ziplock bag or jar, add the following so every batch has 1 baggie of rice and 1 baggie of seasoning mix.
- Add 1 cup rice to each of 4 ziplock bags or jars.
- In 4 separate small baggies, combine 1/2 cup sugar, 2 cinnamon sticks, 1/2 teaspoon salt, and 1/4 teaspoon ground vanilla or powdered vanilla in each baggie.
- Pair one rice baggie with one sugar-spice baggie for each finished package.
Makes 4 rice pudding mixes.
How to Cook the Rice Pudding
To make rice pudding you’ll need:
- 1 cup of rice
- 1 spice seasoning mix
- 1 3/4 cups water
- 3 cups milk
- 1/4 cup butter
- Ground cinnamon, for sprinkling (optional)
- Whipped cream, for topping (optional)
- Combine the rice packet and water in a heavy saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Add the 3 cups milk, 1/4 cup butter, and 1 baggie of sugar-spice mix.
- Continue cooking over medium heat for 20 to 25 minutes, stirring frequently, until thick and creamy.
- Remove the cinnamon sticks prior to serving.
- Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired.
Each batch serves 6.
If you want another way to use a pantry pudding mix, take a look at Chilled Blueberry Mint Rice Pudding for a cold variation on the same cozy idea.
Tips for Best Results
- Use a heavy saucepan so the milk solids do not scorch as the pudding thickens.
- Stir frequently once the milk, butter, and sugar-spice mix go in. That is the stage where pudding likes to stick just to keep you humble.
- Leave the cinnamon sticks whole in the mix packet. They infuse flavor without muddying the texture.
- If your pudding thickens more than you like after standing, stir in a splash of warm milk before serving.
- Ground vanilla or powdered vanilla works best for a dry giftable mix. Liquid vanilla is better added at cooking time, not stored in the dry packet.
Serving Suggestions
This dessert is delicious served warm or chilled. For a simple finish, dust each bowl with ground cinnamon. If you want to dress it up a bit, add a spoonful of whipped cream right before serving.
It also fits nicely into holiday gift baskets, especially when you pair the dry mix with a tag that includes the cooking directions. Practical gifts win every time.
Storage and Shelf Life
Store the dry mix in an airtight jar or sealed zip-top bag in a cool, dry cupboard for up to 12 months for best quality. That estimate is based on the shortest-lived flavoring ingredient and dry pantry storage conditions. Keep it away from heat, moisture, and direct light so the vanilla and cinnamon stay potent instead of fading into sad dust.
Once prepared, refrigerate the cooked rice pudding within 2 hours and keep it covered in the refrigerator for up to 4 days. A refrigerator temperature of 40°F or below is the safe target, and cooked leftovers hold best when they are stored promptly in shallow containers, according to FoodSafety.gov’s basic refrigeration guidance.
You can also freeze the cooked pudding for up to 3 months for safety, though the texture may soften a bit after thawing. Stir well and add a splash of milk when reheating if needed.
💸 Budget101® Price Breakdown: Cinnamon Rice Pudding Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Uncooked medium grain rice |
$3.42 |
4 C. |
$1.12 |
|
Sugar |
$2.98 |
2 C. |
$0.66 |
|
Cinnamon sticks |
$2.98 |
8 |
$2.98 |
|
Salt |
$0.62 |
2 t. |
$0.01 |
|
Ground vanilla |
$5.94 |
1 t. |
$0.50 |
|
Water |
– |
1 3/4 C. |
$0.01 |
|
Milk |
$2.52 |
3 C. |
$0.47 |
|
Butter |
$2.98 |
1/4 C. |
$0.37 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$6.12 |
👨👩👧👦 Cost Per Serving |
$0.26 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Medium Grain Rice, 5 lb
- Granulated Sugar, 4 lb
- Cinnamon Sticks, 0.75 oz
- Iodized Salt, 26 oz
- Vanilla Extract, 2 fl oz
- Mason Jars, 4 count
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Cinnamon Rice Pudding Mix
You can, but the texture will be less creamy. Medium grain rice releases more starch as it cooks, so the pudding thickens better and gets that soft, classic spoonable texture without as much coaxing.
Use pure vanilla extract when you cook the pudding instead of storing it in the dry mix. Add about 1 teaspoon with the milk and butter so you still get the vanilla flavor without adding moisture to the pantry packet.
That is normal, not a kitchen failure. Rice keeps absorbing liquid as it stands, so chilled pudding firms up; just stir in a splash or two of milk before serving until it loosens back to the consistency you want.
Absolutely. Cook it, cool it promptly, and refrigerate it covered. It serves well cold straight from the fridge, or you can reheat it gently on the stove with a little extra milk to bring back the creamy texture.
Use a heavy-bottomed saucepan and stir often once the milk goes in. Medium heat is plenty here. If you rush it with high heat, the bottom catches first and the whole pot tastes faintly burned, which is a miserable payoff for saving two minutes.
Yes, just double every part of the cooking directions and use a larger pot. That means 2 cups rice, 2 seasoning packets, 3 1/2 cups water, 6 cups milk, and 1/2 cup butter, then allow a little extra stirring time as it thickens.
Either works. Warm pudding tastes softer and looser right off the stove, while chilled pudding sets thicker and feels a bit more old-fashioned. If you want the best of both worlds, serve it slightly warm with a dusting of cinnamon.
You can freeze it for longer storage, but expect a softer texture after thawing. Freeze it in small covered portions, thaw in the refrigerator, and stir in a little milk when reheating to smooth it back out.
Ground cinnamon and whipped cream are the natural pair here because they echo the flavors already in the pudding. A few raisins or a light sprinkle of cinnamon sugar also work if you want a sweeter finish without changing the base recipe.
Use a jar or pair the rice and spice packet together in sealed zip bags, then attach the cooking directions. Keep the dry ingredients tightly closed and away from humidity so the sugar stays free-flowing and the spices keep their flavor.
📌 Love this Cinnamon Rice Pudding Mix? Pin it!
Did you make this recipe? Tell us how you packaged it or whether you served yours warm or chilled. Leave a comment and share what worked in your kitchen.
🖨️ Print-Friendly Cinnamon Rice Pudding Mix
Cinnamon Rice Pudding Mix
Ingredients
- 4 cups uncooked medium grain rice divided
- 2 cups sugar divided
- 8 cinnamon sticks
- 2 teaspoons salt divided
- 1 teaspoon ground vanilla divided
- 1 ¾ cups water per prepared batch
- 3 cups milk per prepared batch
- ¼ cup butter per prepared batch
- Ground cinnamon optional
- Whipped cream optional
Equipment
Instructions
- Divide the rice evenly between 4 jars or 4 large zip-top bags, using 1 cup rice in each.
- In 4 separate small bags, combine 1/2 cup sugar, 2 cinnamon sticks, 1/2 teaspoon salt, and 1/4 teaspoon ground vanilla in each.
- Pair one rice packet with one seasoning packet to make 4 complete mixes.
- To prepare 1 batch, combine 1 rice packet and 1 3/4 cups water in a heavy saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Add 3 cups milk, 1/4 cup butter, and 1 seasoning packet.
- Cook over medium heat for 20 to 25 minutes, stirring frequently, until thick and creamy.
- Remove the cinnamon sticks before serving.
- Serve warm or chilled, topped with ground cinnamon and whipped cream if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost uses current online retail pricing and is approximate. Amount-used cost was calculated from package prices for medium grain rice, granulated sugar, cinnamon sticks, salt, vanilla, milk, butter, ground cinnamon, and whipped topping.
Prep time estimate includes dividing and packaging the dry mix. Cook time reflects one prepared batch only.
Store the dry mix in an airtight container in a cool, dry place for up to 12 months for best quality.
Refrigerate prepared rice pudding within 2 hours and use within 4 days.
Freeze prepared pudding for up to 3 months, knowing the texture may soften slightly after thawing.
