Raisin rice pudding is such a classic dish. It’s warming, creamy, and delicious. You need just 8 ingredients to make it and can simply mix them together in a pan and simmer it for a while. Talk about easy!
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Raisins add texture to this dessert while cinnamon and vanilla add mouthwatering flavors. There are so many different ways to make rice pudding, but the raisin and cinnamon version is one of my absolute favorites.
This is a great choice for the fall or winter when the weather outside is chilly and you want some good old stick-to-your-ribs food to keep you warm.
As long as you’re not having rice with your main course, this always makes a wonderful dessert for the whole family.
Caramel apple dump cake and this easy sweet potato cobbler are two other favorite recipes of mine when fall brings in the cooler weather.
Main Ingredients
Creamy rice pudding is so good you’ll be sad when your bowl is empty. That’s a great reason to double the recipe, so you can have a second helping! These are the key ingredients you need for this dessert:
- White rice: Can’t make rice pudding without it! But there are so many types to choose from, so which is the best? I always use medium-grain white rice. Another option is risotto rice because it turns out soft and creamy, although if you’re using that you’ll need more liquid and a longer cooking time. Jasmine and short-grain rice are more options to consider. They do go very soft in this pudding, which some people like, but I prefer the slight "bite" of medium-grain white rice.
- Raisins: To add texture and sweetness. Any kind of raisins will work or you can try chopped dried fruit. Dried cranberries, cherries, or anything similar would be good. For a luxurious touch, soak your raisins in brandy or rum for 20 minutes before adding to the pudding!
- Milk: For moisture and creaminess. Feel free to use whole, 2%, or skim milk in this raisin rice pudding. Coconut milk also works but will change the flavor. This recipe also calls for condensed milk which is thick, sweet milk, and this boosts both the sweetness and rich creaminess of the dish. Don’t use evaporated milk instead, since that’s very different. If you don’t have condensed milk, use a splash of heavy cream and a little extra butter instead. You might also want to add a little more sugar.
- Cinnamon: For added flavor. Cinnamon is very tasty in this recipe, or you might prefer to use nutmeg. Save some to sprinkle on top just before you serve it. If you don’t want to add spice you can simply omit this from the recipe.
Instructions Overview
One reason I love making this dessert is its simplicity. Bring the milk, rice, sugar, cinnamon, raisins, and vanilla to a boil then turn the heat down and simmer for 15 to 20 minutes or until the rice is tender.
Next, mix in the butter and condensed milk until the butter has melted, and then you can serve the pudding with cinnamon sprinkled on top.
Common Questions
This classic British dessert is known and loved all over the world. Rice is such a versatile pantry staple. Much of the appeal of this dessert is that it’s quick and easy to make and really satisfying. You can also tweak it to your heart’s content, using any kind of fruit, any spices, any kind of cream, and so on. You can have fun experimenting with different kinds of rice too!
You might not have heard the term "pudding rice" before. It’s better known in Britain and refers to a type of short-grain rice that’s good for making rice pudding recipes. Don’t worry if you can’t find it. Simply choose a short- or medium-grain white rice and your dessert will come out fine.
Although the starch released from rice during cooking contributes to the creaminess, I like to briefly rinse it before making this raisin rice pudding, just to get rid of added starch or any debris.
This issue can be caused by insufficient cooking. Not only does cooking soften it, but it also creates the perfect consistency. If your rice is tender but the pudding isn’t creamy, you can dissolve a little cornstarch in cold water and then stir it in. It should thicken up and become creamier.
Chopnotch Tips
- Try chopped apples instead of raisins for a tasty twist.
- Don’t have the heat up too high or you risk scorching the pudding. Barely simmering is perfect and remember to stir it every 5 minutes or so.
- Add a splash of milk if you want it to come out softer. The rice will continue cooking and softening as it cooks.
- You can serve this hot, warm, or chilled, as you prefer. I love it served hot during the cooler months, but it’s surprisingly refreshing served chilled in the summer.
Raisin rice pudding is quick and easy to make. It’s a great dessert for any season or occasion. The sweet raisins, a touch of vanilla, and warming cinnamon work perfectly in this rich, satisfying dessert.
Related Recipes
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Recipe
How to Make
Raisin Rice Pudding
Ingredients
- 6 cups milk
- 1 cup white rice
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ¼ cup raisins
- ½ cup condensed milk
- 2 tablespoons unsalted butter
Instructions
- 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.
Notes
- Try chopped apples instead of raisins for a tasty twist.
- Don’t have the heat up too high or you risk scorching the pudding. Barely simmering is perfect and remember to stir it every 5 minutes or so.
- Add a splash of milk if you want it to come out softer. The rice will continue cooking and softening as it cooks.
- You can serve this hot, warm, or chilled, as you prefer. I love it served hot during the cooler months, but it’s surprisingly refreshing served chilled in the summer.
