The classic British dessert of cinnamon raisin rice pudding takes a simple pantry staple and turns it into an elegant pudding. With raisins plus notes of vanilla and cinnamon, this warming delight makes for a wonderful way to cap off a rich meal.
What Goes Into Cinnamon Raisin Rice Pudding?
As the name implies, rice is in rice pudding. But that’s not all! Rice is mixed with both milk and condensed milk to create a rich and delightful texture. Raisins are another important ingredient traditionally used in rice pudding.
Sugar adds sweetness while vanilla and cinnamon add a balance of flavor. The result is a very comforting dessert that presents beautifully in bowls. The thick, creamy yet chunky texture is unique and while rice might not seem like something you’d choose for dessert, it will surprise you with its warming, sweet, and delightful flavors.
Best of all, it takes just 20 minutes to make so it’s an ideal dessert to impress without making much effort!
These two desserts are not the same. Tapioca pudding uses tapioca while rice pudding uses rice. Rice pudding is also much smoother because the grains soften when cooked.
Rice pudding should be thicker so if yours comes out too thin, you can use cornstarch and water mixed into a slurry, then add it to your rice pudding.
If you have any leftovers, you can keep them in the fridge for up to 4 days. It makes a great snack or can even be eaten for breakfast too.
Hard rice pudding is the result of the rice absorbing too much liquid and splitting the grains. You can add more liquid, which sounds counterintuitive but works. Try a little more milk, a shake of vanilla, and just a spoonful of sugar to liven it back up to a rich texture again.
Yes, freezing rice pudding is acceptable if you use an airtight freezer-safe container. It will be good for up to 3 months.
- Be mindful of the heat on your stove. You’ll want it to reach a boil slowly.
- Don’t forget to stir when you do switch it to low as it cooks. No need to stir constantly but do make sure you swirl it around intermittently.
- Want your rice pudding softer? You can add more milk!
- Serve it warm for the best taste. Garnishing with cinnamon when in bowls makes it look even more appealing!
Tuck in and enjoy!
Cinnamon Raisin Rice Pudding
- 6 cups milk
- 1 cup white rice
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ¼ cup raisins
- ½ cup condensed milk
- 2 tablespoons butter, unsalted
- Mix milk, rice, sugar, cinnamon, raisins, and vanilla in a saucepan. Place over medium heat and bring to a boil, stirring from time to time.
- Reduce heat to low and cook for 15-20 minutes, stirring occasionally.
- Add condensed milk and butter. If you prefer rice to be softer, just add more milk.
- Divide pudding among serving bowls and serve topped with cinnamon.