Rice Pudding with Vanilla Cinnamon and Raisins

Introduction

You simmer white rice in milk with sugar, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and a cinnamon stick until it turns thick and creamy. It takes under an hour and works well as a simple dessert you can serve warm the same day or chill for make-ahead portions. Ground cinnamon, chopped nuts, and raisins finish it without any extra cooking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 1 cup uncooked white rice
• 4 cups milk
• ½ cup white granulated sugar (adjust according to taste)
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 cinnamon stick
• Ground cinnamon for garnish
• Chopped nuts (such as almonds or pistachios) for garnish
• Raisins for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine the rice, milk, sugar, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and cinnamon stick.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
4. Reduce the heat to low and let the rice mixture simmer for about 30-40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.
5. Remove the saucepan from the heat and discard the cinnamon stick.
6. Divide the pudding into serving bowls or dessert cups.
7. Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.
8. Serve warm or chilled, according to your preference.

Variations

• Replace ½ cup white granulated sugar with light brown sugar for a deeper, more caramel-like sweetness and a slightly darker color.
• Swap 1 cup uncooked white rice for arborio rice if you want a softer, looser, more creamy texture.
• Use chopped pistachios instead of almonds for garnish if you want a milder crunch and more color contrast.
• Replace raisins for garnish with dried cranberries or chopped dried apricots for a less sweet, more tart finish.
• Swap 4 cups milk for lactose-free milk or unsweetened oat milk for a lower-lactose or dairy-free version; the pudding will be a little less rich with oat milk.

Tips for Success

• Rinse the rice under cold water until the water runs clear so the finished pudding stays creamy instead of gummy.
• Keep the mixture at a gentle simmer after it comes up to heat; a hard boil can scorch the milk and toughen the rice.
• Stir regularly during the low simmer, especially near the end, because the rice settles and sticks more as the mixture thickens.
• Stop cooking when the pudding looks slightly looser than you want to serve it; it thickens more as it cools.
• Add the ground cinnamon, chopped nuts, and raisins just before serving if you want the garnish to keep its texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Press a piece of parchment or plastic wrap directly onto the surface if you want to limit a skin from forming.

Freezing is not the best option for this recipe. The milk base can separate and the rice tends to turn grainy after thawing.

To reheat, warm it on the stovetop over low heat or in the microwave in short bursts, stirring between each one. Add a splash of milk if it has thickened too much in the fridge. You can also serve it cold straight from the refrigerator.

FAQ

Can you make this rice pudding ahead of time?

Yes. Chill it in covered containers and add the ground cinnamon, nuts, and raisins when you serve it.

Why did the pudding get much thicker after cooling?

The rice keeps absorbing liquid as it sits. Stir in a little milk before serving or reheating to loosen it.

Can you use brown rice instead of white rice?

Yes, but it will take longer to cook and the texture will be less creamy and more chewy. You may also need extra milk.

Can you use ground cinnamon instead of the cinnamon stick?

Yes. Stir a small amount into the saucepan, but expect the spice to be fully dispersed through the pudding rather than giving the cleaner, infused flavor you get from the stick.