Cinnamon Raisin Rice Pudding
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This cinnamon raisin rice pudding is a creamy, comforting dessert made with just a handful of pantry staples. Long-grain rice is simmered in milk, sweetened with brown sugar and vanilla, then finished with plump raisins and a touch of cinnamon. It’s simple, nostalgic, and perfect for serving warm or chilled.
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. If you like this recipe, try my roasted strawberry rice pudding or creamy millet pudding with pistachios and rum-soaked raisins next.
Why You’ll Love This Recipe
- Simple ingredients. Made with milk, rice, sugar, and an egg — things you probably already have on hand.
- Creamy and cozy. Cinnamon and raisins give this dessert warm, nostalgic flavor.
- Make-ahead friendly. Serve it warm right away or chill it for later.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make with leftover 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.
Pro Tip
Temper the egg slowly with a little hot rice mixture before stirring it back into the pot — this ensures a silky, custard-like pudding without scrambled eggs.
Swaps and Substitutions
- Rice: Long-grain white rice works best, but jasmine, basmati, or arborio rice can also be used.
- Milk: Whole milk makes the pudding creamy, but you can substitute coconut milk for a dairy-free version (with added coconut flavor).
- Sweetener: Swap brown sugar for white sugar, honey, or maple syrup.
- Mix-ins: Add dried cranberries, chopped nuts, or even chocolate chips for a twist.
How to Make Cinnamon Raisin Rice Pudding (Step-by-Step)
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 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.
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.
If 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.
If 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 Serve
- Serve warm, sprinkled with the cinnamon-sugar topping for a cozy dessert.
- Chill in the fridge and enjoy cold for a refreshing treat.
- Top with fresh fruit, like berries or sliced bananas, for extra flavor.
- Dress it up with a dollop of whipped cream or a drizzle of caramel sauce for entertaining.
How to Store
- Store leftover rice pudding in an airtight container in the refrigerator for up to 4–5 days.
- Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the texture.
- Rice pudding thickens as it sits, so adjust with extra milk before serving if needed.
FAQ – Frequently Asked Questions
Yes! You can leave out the egg and cook the rice a bit longer to reduce the liquid, though the pudding will be slightly less rich and creamy.
Definitely. Use 1 ½ cups of cooked rice and 2 cups of milk, then proceed with the recipe as written.
Yes — use coconut milk, almond milk, or oat milk. Just note the flavor will change depending on the milk you choose.
It thickens as it cools. Stir in a splash of warm milk before serving to loosen it back up.
It may need a few extra minutes of cooking. Simmer gently, stirring often, until the mixture thickens and coats the back of a spoon.
Other Recipes to Try
If you enjoy this rice pudding recipe, I recommend checking out these desserts:
Cinnamon Raisin Rice Pudding
Rate this Recipe
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.
Notes:
Nutrition:
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I used to love the Uncle Ben’s rice pudding and then they discontinued it. When I found your recipe I was so happy and I have to admit it is even better than the Uncle Ben’s version.
Love hearing that! Thanks for sharing!
I also loved the Uncle Ben’s rice pudding. This is the third recipe I tried, and also the most successful. It’s so good!
I’m so happy to hear that Amanda! That makes me so happy – thank you for sharing!
Was delicious! Im super picky bout my rice pudding too. I like my sweet so I added a lil more brown sugar. 👍
So happy it was a hit! Extra brown sugar is always a good idea in my book!!!