Indulge in this creamy cinnamon raisin rice pudding, a comforting dessert that’s both satisfying and nutritious.
Made with wholesome milk, protein-rich eggs, and fiber-packed raisins, it delivers a gentle sweetness without being overpowering.
Naturally low in saturated fat and rich in essential nutrients like calcium and potassium, this simple, one-pot recipe is perfect for quick weekday treats or make-ahead meals that everyone will love.
Cinnamon Raisin Rice Pudding
Equipment
- 1 medium saucepan (2–3 quart)
- 1 Small Mixing Bowl
- (1) Whisk
- Measuring Cups and Spoons
- Spoon for stirring
Ingredients
- 3 cups whole milk
- ½ cup uncooked long-grain white rice
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 1 large egg
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup raisins
- 1½ teaspoons ground cinnamon divided
- 2 tablespoons granulated sugar
Instructions
- Cook the Rice: In a medium saucepan over high heat, combine the milk, uncooked rice, butter, and salt. Bring the mixture to a gentle boil, then lower the heat to medium-low. Let it simmer uncovered, stirring frequently, until the rice is tender and the milk is mostly absorbed. This should take about 20 minutes. Frequent stirring prevents the rice from sticking or burning, ensuring a creamy texture.
- Prepare the Egg Mixture: While the rice is cooking, whisk together the egg, brown sugar, and vanilla extract in a small bowl. Once ready, temper the egg by adding about ½ cup of the hot cooked rice into the egg mixture gradually, whisking constantly. This step prevents the egg from curdling when added to the hot rice.
- Combine Rice and Egg: Pour the tempered egg mixture back into the saucepan with the remaining rice. Cook over low heat, stirring occasionally, for about 5 minutes, until the pudding thickens slightly. Remove the pan from heat and allow it to rest for 5 minutes. The pudding will continue to thicken as it cools.
- Add Flavors and Raisins: Stir the raisins and 1 teaspoon of ground cinnamon into the warm rice pudding until evenly distributed. The raisins plump slightly in the heat, infusing natural sweetness, while the cinnamon adds a comforting aroma and flavor.
- Prepare Cinnamon-Sugar Topping: In a small bowl, combine the remaining ½ teaspoon of cinnamon with the granulated sugar. Sprinkle this mixture over individual servings of rice pudding just before serving to add a light, sweet, and spicy finishing touch.
- Serve and Enjoy: Serve warm or chilled, according to your preference. This creamy pudding works perfectly as a dessert, a snack, or even a comforting breakfast. Leftovers can be stored in the fridge for a few days and gently reheated before enjoying.
Notes
- Use whole milk for the creamiest texture, but 2% milk works in a pinch.
- Stir constantly while cooking to prevent the rice from sticking or forming lumps.
- Tempering the egg mixture is crucial to avoid scrambling when adding it to hot rice.
- Adjust sweetness by adding more or less brown sugar and raisins to taste.
- For extra flavor, soak raisins in warm water or a splash of rum before adding.
- The pudding thickens further as it cools; if it becomes too thick, stir in a little milk before serving.
- Ground cinnamon can be substituted with nutmeg or pumpkin spice for variation.
Chef’s Secrets For Perfect Pudding
The key to a velvety rice pudding lies in patience and gentle heat.
Cook the rice slowly in milk and butter, stirring frequently to release the starches for a creamy consistency.
Tempering the egg mixture ensures it blends seamlessly without curdling.
For an extra flavor boost, toast the cinnamon slightly in a dry pan before adding or soak the raisins in warm water, orange juice, or a splash of rum to enhance their sweetness.
Using a heavy-bottomed saucepan prevents scorching and ensures even cooking throughout.
Serving Suggestions To Impress Guests
This rice pudding is wonderfully versatile. Serve it warm as a cozy, comforting dessert, or chill it for a refreshing treat on hot days.
Top each serving with a dusting of cinnamon-sugar, a dollop of whipped cream, or a sprinkle of chopped nuts like almonds or pistachios for added texture.
Pair it with a cup of hot tea or coffee for a classic afternoon snack, or serve as part of a brunch spread for a sweet finish that everyone will enjoy.
Storage Tips For Longevity
Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days.
The pudding thickens as it chills, so stir in a little milk or cream before reheating to restore a creamy consistency.
It can be gently reheated on the stovetop over low heat or in the microwave.
For longer storage, the pudding can be frozen in individual portions for up to one month, though texture may be slightly softer after thawing.
Frequently Asked Questions
1. Can I use another type of rice?
Yes! While long-grain white rice is ideal for a creamy texture, short-grain rice, arborio, or even jasmine rice can be used.
Adjust the cooking time slightly, as some rice varieties absorb liquid differently.
2. Can I make this pudding dairy-free?
Absolutely! Substitute whole milk with unsweetened almond, oat, or soy milk, and use a plant-based butter alternative.
The pudding will remain creamy but may have a slightly different flavor.
3. How do I prevent the pudding from sticking or burning?
Use a heavy-bottomed saucepan and stir frequently, especially as the milk thickens.
Cooking over medium-low heat ensures gentle, even cooking without scorching.
4. Can I make this pudding ahead of time?
Yes, it’s perfect for make-ahead meals. Prepare the pudding entirely, allow it to cool, and refrigerate.
Add toppings or cinnamon-sugar just before serving for the best flavor and texture.
5. How can I make it extra flavorful?
Enhance the taste by soaking raisins in warm water, orange juice, or a splash of rum.
You can also mix in a teaspoon of vanilla extract or a pinch of nutmeg for a richer, spiced flavor profile.
