Creamy Rice Pudding with Raisins and Cinnamon Recipe
Introduction
Rice pudding is a comforting, creamy dessert that’s both simple and satisfying. Made with tender rice simmered in milk and sweetened with sugar and vanilla, it’s perfect for a cozy treat any time of the year.
Ingredients
- 4½ cups whole milk (1,080 mL)
- ¼ cup granulated sugar (50g)
- Pinch of salt
- ¾ cup uncooked white short-grain rice (135g)
- ⅓ cup raisins (optional) (55g)
- 1 teaspoon vanilla extract
- Ground cinnamon, to taste
Instructions
- Step 1: In a large saucepan, combine the milk, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, stir in the rice.
- Step 2: Reduce heat to low and partially cover the saucepan. Let it simmer gently, stirring frequently, until the rice becomes tender and the mixture thickens, about 25 to 30 minutes.
- Step 3: If using raisins, stir them in now along with the vanilla extract and cinnamon to taste. Continue cooking until the pudding reaches your desired thickness. Remember, it will thicken more as it cools. If it becomes too thick, stir in a little extra milk to loosen it.
- Step 4: Serve the rice pudding warm or allow it to cool to room temperature. Then refrigerate in an airtight container and serve cold. You can top it with extra cinnamon if you like.
Tips & Variations
- Use short-grain rice for the best creamy texture, but medium-grain works in a pinch.
- Try adding a dash of nutmeg or a splash of cream for extra richness.
- For a dairy-free version, substitute whole milk with coconut or almond milk.
- Add chopped nuts or fresh fruit as toppings to enhance texture and flavor.
Storage
Store rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring in a splash of milk to restore creaminess if needed. It can also be enjoyed chilled straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of rice for this pudding?
Short-grain rice is best because it releases more starch, creating a creamier texture. Medium-grain rice can work, but long-grain rice tends to be less creamy and may result in a less smooth pudding.
How do I prevent the pudding from sticking to the pan?
Stir the pudding frequently while simmering to prevent the rice and milk from sticking or burning on the bottom of the saucepan. Using a heavy-bottomed pot also helps distribute heat evenly.
Print
Creamy Rice Pudding with Raisins and Cinnamon Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic rice pudding recipe is a creamy, comforting dessert made with tender short grain rice simmered in sweetened whole milk, flavored with vanilla and cinnamon, and optionally enhanced with plump raisins. Perfect served warm or chilled, it makes a delightful treat any time of the year.
Ingredients
Main Ingredients
- 4½ cups whole milk (1,080 mL)
- ¼ cup granulated sugar (50 g)
- Pinch of salt
- ¾ cup uncooked short grain white rice (135 g)
- ⅓ cup raisins (optional) (55 g)
- 1 teaspoon vanilla extract
- Ground cinnamon, to taste
Instructions
- Combine milk, sugar, and salt: In a large saucepan, stir together the whole milk, granulated sugar, and a pinch of salt. Place over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent scorching.
- Add rice and simmer: Once boiling, stir in the uncooked short grain rice. Reduce the heat to low and partially cover the saucepan. Let it simmer gently while stirring frequently to prevent sticking, until the rice becomes tender and the mixture thickens, approximately 25 to 30 minutes.
- Add raisins and flavorings: Stir in the optional raisins, vanilla extract, and ground cinnamon to taste. Continue cooking over low heat, stirring regularly, until the pudding reaches your desired thickness. Keep in mind the pudding will thicken further as it cools. If it becomes too thick, thin it with a little extra milk.
- Serve or chill: You can enjoy the rice pudding warm immediately or allow it to cool to room temperature. For a chilled dessert, refrigerate in an airtight container and serve cold. Optionally, sprinkle extra cinnamon on top before serving for added flavor and presentation.
Notes
- Use short grain rice for a creamier texture; medium or long grain rice will yield a less creamy pudding.
- Stir frequently during simmering to prevent rice from sticking and burning on the bottom.
- Adjust sugar quantity to suit your sweetness preference.
- For a dairy-free version, substitute whole milk with almond or coconut milk, but the texture may vary.
- Raisins are optional and can be substituted with other dried fruits like currants or chopped dates.
- The pudding thickens as it cools, so serve slightly thinner than your preferred consistency while hot.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: rice pudding, creamy dessert, stovetop pudding, vanilla, cinnamon, raisins, classic dessert
