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Cinnamon Raisin Rice Pudding Recipe

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Cinnamon Raisin Rice Pudding, Cinnamon Raisin Rice Pudding Recipe

This bowl of comforting rice and creamy pudding features the classic combo of cinnamon and raisins. Raisins add texture to this dessert while cinnamon and vanilla extract add mouthwatering flavors. While there are so many different ways to make rice pudding, this version is an undeniable classic. Top it with some dried cranberries too to give it that truly nostalgic taste.


What Kind of Cooked Rice Works Best for Creamy Rice Pudding?

While you can use short-grain white rice, jasmine rice, basmati, or arborio, long-grain rice is the best choice for rice pudding recipes as it gives it a better texture. 


How Do You Make Cinnamon Raisin Rice Pudding?

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 8 servings

Ingredients

  • 3 cups whole milk
  • ½ cup uncooked long-grain white rice
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • 1 egg
  • ¼ packed cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup raisins
  • 1½ teaspoons ground cinnamon, divided
  • 2 tablespoons granulated sugar
  • Dried fruit, optional

Directions

  1. In a medium saucepan over medium heat, bring milk, rice, butter, and salt to a boil. Reduce heat to medium-low and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes, stirring constantly to prevent the rice from sticking to the bottom of the pan or burning. If you prefer rice to be softer, just add more milk.
  2. In a small bowl, whisk together egg, brown sugar, and vanilla. Add ½ cup of the hot rice with the egg mixture while stirring vigorously. This keeps the egg from cooking immediately when added to the hot mixture.
  3. Pour the egg mixture into the saucepan and whisk in the rest of the rice. Cook on low heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat and let sit for 5 minutes. The rice will continue cooking and thickening as it cools. 
  4. Stir the raisins and 1 teaspoon of cinnamon into the rice.
  5. In a small bowl, stir together the remaining cinnamon and the sugar. Serve warm in serving bowls sprinkled with the cinnamon-sugar mixture and optional dried fruits.

Cooking Tips

Cinnamon Raisin Rice Pudding, Cinnamon Raisin Rice Pudding Recipe
  • You can use leftover cooked rice in place of the uncooked rice in this recipe. Substitute 1½ cups of cooked long-grain or short-grain rice and 2 cups of milk.
  • To boost sweetness, add condensed milk to the recipe (not to be confused with evaporated milk).
  • Cinnamon adds a lot of flavor and is one of the key ingredients to this recipe, but if you don’t want to add this spice, you can opt for nutmeg or simply omit this from the recipe.
  • This recipe uses whole milk. You can easily swap this ingredient out for dairy-free alternatives like coconut milk.
  • Eggs are used to thicken and make it creamy, but heavy cream can also be used as an easier option.
  • 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.

Final Note on this Cinnamon Raisin Rice Pudding

At its base, rice pudding is uncooked rice simmered in sweetened milk, but it offers such a versatile base for so many different flavors. If you’re looking for a creamy dessert that’s sweet, classic, and warming, this cinnamon raisin rice pudding is exactly what you need.

Want to learn more rice dishes like this one? Check out other related recipes on our blog.


Frequently Asked Questions

How do you make Jamie Oliver rice pudding?

Jamie Oliver makes a very simple but delicious vanilla rice pudding. All you need for this specific recipe is 120 grams of arborio risotto rice, 1.2 liters semi-skimmed milk, 1 cinnamon stick, ½ teaspoon finely ground cardamom seeds, 1 vanilla pod, 1 tablespoon sultanas, and 2 heaped tablespoons of sugar.

What is Mexican rice pudding made of?

Arroz con Leche is a Mexican dessert made from long-grain white rice, sugar, milk, and cinnamon sticks.

Ji-hyun

Hailing from California, USA. Ji-hyun is a Korean American πŸ‡°πŸ‡·πŸ‡ΊπŸ‡Έ with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.

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