Cinnamon Raisin Rice Pudding

A creamy, comforting rice pudding made with tender white rice, whole milk, cinnamon, sweet raisins, vanilla, and butter. This classic dessert is simple to make and delicious served warm or chilled.

Yield: About 6 servings
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: About 50 minutes

Ingredients

• 1 cup white rice, preferably long-grain or medium-grain
• 4 cups whole milk
• ¾ cup granulated sugar
• 2 large eggs
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup raisins
• ¼ teaspoon salt
• Extra cinnamon, for sprinkling

Instructions

1. Cook the rice:
   Rinse the rice briefly under cold water. Place it in a medium saucepan with 2 cups of water and the salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15–18 minutes, or until the rice is tender and the water has been absorbed.
2. Add the milk:
   Stir the cooked rice and 4 cups of whole milk together in a large, heavy-bottomed saucepan. Cook over medium-low heat, stirring frequently, for about 15–20 minutes, until the mixture becomes creamy.
3. Add sugar and raisins:
   Stir in the ¾ cup sugar and ½ cup raisins. Continue cooking for another 5 minutes, stirring regularly so the pudding doesn’t stick to the bottom.
4. Prepare the eggs:
   In a small bowl, whisk the 2 eggs until smooth. Slowly add about ½ cup of the hot rice-milk mixture to the eggs while whisking constantly. This gently warms the eggs and prevents them from scrambling.
5. Thicken the pudding:
   Slowly pour the warmed egg mixture back into the saucepan while stirring constantly. Cook over low heat for 2–4 minutes, stirring continuously, until the pudding thickens. Do not let it boil.
6. Finish:
   Remove the saucepan from the heat. Stir in the 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon until completely incorporated.
7. Serve:
   Spoon the rice pudding into bowls and sprinkle with additional cinnamon. Serve warm, at room temperature, or chilled.

Tips for the Best Rice Pudding

• Use whole milk for the creamiest texture.
• Stir frequently while the milk is cooking to prevent scorching.
• The pudding will become thicker as it cools. If it becomes too thick, stir in a splash of warm milk.
• For extra flavor, soak the raisins in warm water for 10 minutes, then drain them before adding.
• You can add a pinch of nutmeg for a warmer, spiced flavor.

Storage

Let the pudding cool, then cover and refrigerate for up to 4 days. When reheating, add a little milk and warm gently while stirring.

ENJOY