If you’ve ever craved a cozy, comforting treat that feels like a warm hug in a bowl, then this Creamy Cinnamon Rice Pudding with Raisins Recipe is exactly what you need. This classic dessert blends tender, slowly cooked rice with rich whole milk, fragrant cinnamon, and sweet bursts of raisins, creating a luscious pudding that’s both nostalgic and totally irresistible. Whether enjoyed warm on a chilly evening or chilled for a refreshing delight, this recipe captures simple ingredients turned into something truly magical.
Ingredients You’ll Need
Getting ready to make this delicious pudding is a breeze because the ingredients are straightforward, but each plays a vital role in building the perfect combination of creamy texture, cozy spice, and gentle sweetness.
- 1 cup white rice (short-grain or medium-grain): Short or medium-grain rice is ideal for that tender, creamy consistency you crave in a pudding.
- 4 cups whole milk: Using whole milk (or a mix of milk and heavy cream) gives the pudding a rich, silky mouthfeel that’s utterly satisfying.
- 1/2 cup granulated sugar: Just the right amount to sweeten without overwhelming the natural creaminess.
- 1/2 tsp ground cinnamon: This warm spice lifts the pudding with its gentle, fragrant notes.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 tsp vanilla extract: Adds a lovely aromatic depth that rounds out the cinnamon perfectly.
- 2 large eggs (optional): For those who want an extra creamy and custardy texture, eggs take this pudding to the next level.
- 1/2 cup raisins (optional): These add delightful pockets of chewy sweetness that contrast the smooth pudding.
How to Make Creamy Cinnamon Rice Pudding with Raisins Recipe
Step 1: Rinse Your Rice
Start by rinsing the rice under cold water until the water runs clear; this simple step helps remove surface starch and prevents the pudding from getting gummy while ensuring a clean, fluffy texture.
Step 2: Combine Ingredients in a Saucepan
Pour the rinsed rice, whole milk, sugar, cinnamon, and salt into a large saucepan and stir everything together. The milk and sugar mixture sets the sweet, creamy base, while cinnamon and salt begin to infuse warmth and depth right from the start.
Step 3: Simmer and Stir
Bring the mixture to a gentle simmer over medium heat, then lower the heat and let it cook uncovered, stirring occasionally. This slow cook, about 20 to 25 minutes, softens the rice and thickens the pudding, turning it into a luscious, creamy delight.
Step 4: Enrich with Eggs (Optional)
If you’re adding eggs, beat them in a small bowl first. Temper the eggs by whisking in a bit of the hot pudding mixture slowly to avoid curdling, then stir the eggs back into the saucepan. Keep stirring as you cook for a few more minutes until the pudding thickens even more, achieving a custard-like richness.
Step 5: Add Vanilla and Raisins
Once the pudding has thickened perfectly, stir in the vanilla extract and raisins (if using). The vanilla adds sweet floral notes, and the raisins punctuate each spoonful with gentle bursts of fruity sweetness.
Step 6: Cool and Serve
Remove the pudding from the heat and let it cool slightly. You can enjoy it warm, which feels wonderfully soothing, or refrigerate it for a few hours to serve chilled and refreshing—a perfect treat for any time of year.
How to Serve Creamy Cinnamon Rice Pudding with Raisins Recipe
Garnishes
Sprinkle a little additional ground cinnamon or a dusting of nutmeg on top for an inviting aroma and eye-catching presentation. For a bit of crunch, consider toasted nuts like slivered almonds or chopped pistachios. A dollop of whipped cream or a drizzle of honey can elevate the experience even more.
Side Dishes
This pudding is delightful on its own, but pairing it with fresh fruit like sliced bananas, berries, or stewed apples can add a bright contrast that balances the creamy richness of the rice. A cup of strong coffee or chai tea also complements the cinnamon flavors beautifully.
Creative Ways to Present
Serve your Creamy Cinnamon Rice Pudding with Raisins Recipe in small glass jars for a charming personal dessert or layered in parfait glasses alternating with cinnamon-spiced granola for added texture. You might also consider piping it into mini tart shells for bite-sized treats that are sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover pudding covered in the refrigerator for up to 3 to 4 days. It tends to thicken as it cools, so stirring before serving helps bring back its creamy goodness.
Freezing
You can freeze rice pudding, though texture may change slightly upon thawing. Freeze it in airtight containers for up to one month. Thaw overnight in the fridge and stir well before reheating.
Reheating
To warm up refrigerated or thawed pudding, gently heat it in a saucepan over low heat, stirring frequently. Adding a splash of milk while reheating will help restore its silky texture and prevent it from sticking.
FAQs
Can I use brown rice instead of white rice?
Brown rice has a firmer texture and longer cooking time, which may result in a less creamy pudding. If you prefer a nuttier flavor, you can try it but expect a different consistency and plan for extended cooking.
Is this recipe suitable for vegans?
Not as written, since it uses whole milk and eggs, but you can substitute plant-based milk like almond or coconut milk and skip the eggs to make a vegan-friendly version, though the texture might be a little lighter.
Can I omit the raisins?
Absolutely! The raisins add lovely bursts of sweetness and texture, but they are optional. You can also substitute dried cranberries or chopped dried apricots for a different twist.
What’s the best type of rice to use?
Short-grain and medium-grain rice work best because they release more starch and help create that creamy consistency essential to rice pudding. Long-grain rice tends to be drier and less sticky.
Why add eggs to the pudding?
Eggs are optional but recommended if you want a custard-like richness and thicker texture. They help bind the pudding and provide decadence, taking the dish from simple to indulgent.
Final Thoughts
I truly hope you enjoy making and savoring this Creamy Cinnamon Rice Pudding with Raisins Recipe as much as I do. It’s a timeless treat that brings warmth and joy to any table, whether for a comforting weeknight dessert or a special gathering. Grab your ingredients, get cozy, and let this creamy, cinnamon-scented pudding bring a little happiness in every spoonful!
Print
Creamy Cinnamon Rice Pudding with Raisins Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Rice Pudding made by simmering tender rice in rich milk with warm cinnamon and sweet sugar. This classic dessert can be enjoyed warm or chilled and includes optional eggs for extra richness and raisins for added texture and sweetness.
Ingredients
Main Ingredients
- 1 cup white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Optional Ingredients
- 2 large eggs (optional, for a richer pudding)
- 1/2 cup raisins (optional, for added texture and sweetness)
Instructions
- Rinse the Rice: Rinse the rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
- Combine Ingredients: In a large saucepan, combine the rinsed rice, whole milk, granulated sugar, ground cinnamon, and salt. Stir well to evenly distribute the ingredients.
- Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Then reduce the heat to low and cook uncovered, stirring occasionally, for 20-25 minutes until the rice becomes soft and the mixture thickens into a creamy pudding.
- Temper and Add Eggs (Optional): If using eggs, beat them in a small bowl. Gradually add a small amount of the hot milk mixture into the eggs while whisking constantly to temper them. Slowly pour the tempered egg mixture back into the saucepan, stirring constantly to prevent curdling. Cook for another 2-3 minutes until the pudding thickens further.
- Finish with Flavor: Stir in the vanilla extract and raisins if using, mixing well to combine all the flavors.
- Cool and Serve: Remove the pudding from heat and allow it to cool slightly. Serve warm topped with a sprinkle of cinnamon or refrigerate for a few hours to enjoy a chilled pudding.
- Enjoy: Spoon the rice pudding into bowls and enjoy this classic, creamy dessert, perfect any time of year.
Notes
- Use short-grain or medium-grain rice for the best creamy texture.
- Tempering the eggs is essential to prevent them from scrambling when added to the hot mixture.
- You can substitute part of the whole milk with heavy cream for a richer pudding.
- Raisins are optional and can be omitted if you prefer a simpler pudding.
- The pudding thickens more as it cools, so adjust cooking time accordingly if you prefer it thinner.
- Store leftovers covered in the refrigerator for up to 3 days.
