Cinnamon Raisin Rice Pudding

This rice pudding is made with rice cooked in milk and thickened with the addition of an egg. I prefer this classic version studded with raisins and a hint of cinnamon for a sweet and savory dessert. 

While rice pudding is an under-appreciated dessert there is a shop in Soho, New York dedicated to selling a variety of daily flavors from French toast to rocky road and cheesecake. When I was working in fashion I used to be tasked with running errands in the area and I would always make a pitstop here before getting back on the subway uptown. 

Cinnamon Raisin Rice Pudding

What is rice pudding? 

At its base, it is uncooked rice simmered in sweetened milk. Rice pudding is like a cross between a creamy pudding and congee. 

Key Ingredients in this Recipe 

• Rice – I use long-grain white rice for this recipe though jasmine rice, basmati or arborio can also be used. I don’t rinse the rice so that the starches on the grain help to create a rice base. 
• Milk – Cooking the rice in whole milk helps to create a rich base. The higher the fat content of the dairy, the creamier the rice pudding will be. For a non-dairy version, coconut milk is great though it will add a strong coconut flavor. 
• Eggs – An egg is used to thicken the pudding and add a luxurious, rich texture without using heavy cream. Part of the cooked rice is added to the egg mixture to temper the mixture and increase the heat of the eggs slowly so they don’t scramble as they’re added to the rice pudding. 
• Salt – The addition of salt helps to bring out the flavors of the other ingredients. 

How to Make Cinnamon Raisin Rice Pudding

Step 1: Cook the rice

In a medium saucepan over high 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 milk is absorbed, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan or burning.

Step 2: Temper egg mixture

In a small bowl, whisk together egg, brown sugar and vanilla. Add ½ cup of the hot rice in with the egg mixture while stirring vigorously. This keeps the egg from cooking immediately when added to the hot mixture.

Step 3: Mix egg mixture into rice

Pour the egg mixture into the saucepan and then 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 to thicken as it cools.

Step 4: Add raisins

Stir the raisins and 1 teaspoon of cinnamon into the rice. In a small bowl stir together the remaining cinnamon and the sugar. Then serve the rice pudding sprinkled with the cinnamon-sugar mixture.

Troubleshooting This Recipe 

The rice is too thick 

If the milk thickens too quickly as the rice cooks, you may have the heat too high. You don’t want to scorch the rice. If the rice pudding is too thick or clumpy I recommend adding additional whole milk or heavy creamy 2 tablespoons at a time to thin it out. 

The rice is too thin

The addition of the egg should thicken the pudding but if the rice is too thin after the cooking time has ended, I recommend increasing the temperature while stirring constantly for about 5 minutes. 

How to make with cooked rice

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 white rice and 2 cups of milk. 

Variations on Rice Pudding

• Use coconut milk and jasmine rice with mango for a mango and sticky rice-inspired rice pudding. 
• Add other dried fruit like cranberries or blueberries. 
• Mix in chocolate or pieces of nuts like pecans or walnuts. 
• Try making with a flavored milk – like strawberry or chocolate.

Other Recipes to Try

If you enjoy this rice pudding recipe, I recommend checking out these:

• Creamy Millet Pudding
• Baklava
• Salted Butterscotch Pots de Creme

Cinnamon Raisin Rice Pudding

Print Pin

Cook Time 30 mins

Serves 8

US Customary – Metric

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

Instructions:

• In a medium saucepan over high 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 milk is absorbed, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan or burning.
• In a small bowl, whisk together egg, brown sugar and vanilla. Add ½ cup of the hot rice in with the egg mixture while stirring vigorously. This keeps the egg from cooking immediately when added to the hot mixture.
• 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 to thicken as it cools.
• Stir the raisins and 1 teaspoon of cinnamon into the rice.
• In a small bowl stir together the remaining cinnamon and the sugar. Serve the rice pudding sprinkled with the cinnamon-sugar mixture.

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