If you’re craving a timeless comfort dessert that feels like a warm hug from your grandma’s kitchen, you’re in the right place. This Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe is creamy, fragrant, and just sweet enough to satisfy without overpowering. Whether you’re winding down after a long day or making a cozy weekend treat, this pudding feels both indulgent and approachable.
Jump to:
Why You’ll Love This Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe
This recipe strikes the perfect balance between silky texture and rich, comforting flavor. The vanilla and cinnamon team up beautifully with plump raisins, creating a dessert that’s nostalgic and satisfying. Plus, it’s made with simple pantry staples that you probably already have, making it a stress-free option for dessert anytime.
- Texture you want: Dreamy and perfectly tender rice suspended in a luscious creamy base.
- Flavor that pops: Warm cinnamon and fragrant vanilla lift every spoonful.
- Everyday ingredients: With just rice, milk, sugar, and spices, you’re ready to go.
- Works for any night: Serve it warm on chilly evenings or chilled for a refreshing twist.
Ingredient Spotlight
Picking the right ingredients is half the battle when making this Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe. Each component plays a starring role, so I always recommend not cutting corners, especially on the rice and vanilla.
- Arborio rice: Its starchiness creates that irresistibly creamy texture, perfect for pudding.
- Whole milk: Adds richness and silkiness; you can swap with half-and-half if you want it even creamier.
- Vanilla extract: Use pure vanilla for the best aroma and depth of flavor.
Seasonality & Sourcing
Since this recipe relies mostly on pantry staples, your focus should be on fresh and high-quality milk and spices. Whole milk is widely available year-round, but choosing locally sourced dairy if possible will make a subtle difference. For vanilla extract, opt for pure rather than imitation to get that warm, inviting floral note. Cinnamon can vary in strength, so fresh-ground or Ceylon cinnamon adds the best flavor punch. Raisins can be plump or regular—if you find some that are sun-dried and juicy, even better.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Begin by measuring out your rice and rinsing it briefly under cool water to remove excess surface starch. This helps prevent clumping but don’t rinse too much—you want some starch to create that creamy sauce. Pour the rice, milk, sugar, and salt into a medium saucepan and set it over medium heat. Bring the mixture slowly to a gentle boil. Avoid high heat here; too hot and the milk can scorch or boil over unexpectedly. You’ll notice tiny bubbles around the edges when it’s just right.
Step 2 — Cook & Build Flavor
Once boiling, turn the heat down to low so the pudding simmers gently. Stir frequently to keep the rice from sticking to the bottom—and to coax out that creamy consistency. After about 20-25 minutes, the rice grains should be tender but not mushy, and the mixture thickened to a luscious custard-like texture. If it seems too thin, keep cooking a few more minutes while stirring. If it’s too thick, a little splash of milk will loosen it right up. Now it’s time to stir in vanilla extract, cinnamon, and raisins. Let it cook for another 5 minutes so those flavors meld beautifully.
Step 3 — Finish & Rest
After cooking, remove the rice pudding from heat and let it rest for at least 10 minutes. This pause lets the custard thicken slightly and the flavors deepen. If you like it warm, serve it right away with a sprinkle of extra cinnamon or nutmeg. For a cooler dessert, transfer to bowls and chill for a few hours—resist the urge to stir repeatedly, as this can break the texture. You’ll notice how the pudding firms up just enough but stays silky and satisfying.
Troubleshooting Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe
If your pudding ends up too dry or grainy, it likely cooked too long or needed a bit more liquid. Simply stir in a splash of warm milk and mix gently to revive the creaminess. On the flip side, if the pudding is too thin, try simmering a few more minutes to reduce the liquid. For bland flavor, don’t forget the pinch of salt—it really enhances the sweetness and spices. If your raisins sink to the bottom, gently fold them in near the end to keep them suspended throughout.
Pro Tips
I’ve found that gentle heat and patience are the secrets to a perfectly smooth pudding. Stir often enough to prevent sticking, but don’t obsess — this dessert is forgiving. Balancing the liquid ratio early on means less last-minute fixes. Also, adding the vanilla and cinnamon toward the end preserves their bright flavors without cooking them away.
- Heat control: Keep the simmer low to avoid scorching or clumping.
- Timing window: Cook about 20-25 minutes until rice is tender but still intact.
- Make-ahead move: Make it a day ahead to let flavors meld beautifully in the fridge.
- Avoid this pitfall: Don’t skip stirring—it keeps rice from sticking and pudding creamy.
Variations & Substitutions
This Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe welcomes many creative tweaks. Swap raisins for dried cranberries or chopped dates for a different fruity surprise. Use coconut milk instead of dairy for a tropical twist and dairy-free option. If you want it less sweet, reduce sugar by a quarter. Some like a splash of bourbon or rum for warming depth, stirred in after cooking.
Great Debates
One classic debate: stovetop versus oven-baked rice pudding. I prefer stovetop for its hands-on control and creamier results. Oven-baked puddings can be denser and develop a lovely crust, if that’s what you like. Another question is whether to use butter or not. Butter adds richness but isn’t necessary here since milk provides plenty of creaminess. I’ve made it both ways—skip the butter if you want a lighter finish.
Make-Ahead, Storage & Freezing
You can refrigerate leftover rice pudding in an airtight container for up to 4 days. When ready to enjoy, reheat gently on the stove or microwave, stirring in a splash of milk to refresh creaminess. Freezing is possible but may affect texture slightly—the rice can become drier. If you freeze, thaw slowly in the fridge overnight and stir well before reheating. Personally, I find it best fresh or chilled for a couple of days.
Yield & Conversions
This recipe makes about 4-5 servings of creamy rice pudding. To double, simply multiply ingredients by two and use a larger saucepan. Halve it for smaller batches—you’ll want to watch cooking times closely, as less volume might thicken faster. For metric conversions, ½ cup rice equals about 100 grams, and 4 cups milk is roughly 950 milliliters.
Serving Ideas & Pairings
A sprinkle of toasted nuts like almonds or pecans adds delightful crunch against the pudding’s creaminess. Fresh berries or a dollop of whipped cream make great toppings. For an extra touch, drizzle warm caramel or honey on top. It also pairs well with a cup of chai or coffee for a cozy afternoon treat—you’ll love the way the cinnamon and vanilla complement a spiced drink.
FAQs
Yes! Arborio or other short-grain rice is best because of its high starch content, which creates creaminess. Medium-grain rice works too, but long-grain rice won’t give the same texture.
Either works, but plumper, moister raisins give a juicier bite. You can soak dry raisins in warm water or rum for 10 minutes before adding for extra softness.
Simply swap the milk for full-fat coconut milk, almond milk, or oat milk. Coconut milk adds creaminess closest to the original texture.
Some recipes use eggs for custard-like richness, but this version achieves creaminess without them. If you want to add eggs, temper them slowly and cook gently to avoid scrambling.
Notes, Tools & Special Equipment
A medium-heavy saucepan with a thick bottom helps prevent scorching and distributes heat evenly—an important detail for smooth pudding. A silicone or wooden spatula is best for frequent stirring without scratching your pan. No fancy equipment needed—just a reliable spoon and your favorite measuring cups. If you have a candy thermometer, cook the pudding around 180°F (82°C) for the best consistency, but it’s not required.
PrintPrintable Recipe 📖
Creamy Rice Pudding with Vanilla, Cinnamon, and Raisins Recipe
A creamy and comforting rice pudding made with Arborio rice, milk, and fragrant spices. This classic dessert is gently simmered on the stovetop until tender and thick, then flavored with vanilla and cinnamon, with optional raisins for added sweetness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- ½ cup Arborio rice
- 4 cups milk
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Raisins (optional, to taste)
Instructions
- Combine ingredients: In a medium saucepan, combine the Arborio rice, milk, sugar, and salt. Stir gently to mix all ingredients evenly.
- Bring to boil: Place the saucepan over medium heat and bring the mixture to a boil, watching carefully to prevent it from boiling over.
- Simmer and thicken: Reduce the heat to low and simmer the pudding, stirring frequently to prevent sticking, for about 25 minutes or until the rice is tender and the mixture has thickened to a creamy consistency.
- Add flavorings: Stir in the vanilla extract, ground cinnamon, and raisins if using. Continue cooking for an additional 5 minutes to allow the flavors to meld.
- Serve: Remove from heat and serve the rice pudding warm or chilled, optionally sprinkled with extra cinnamon for garnish.
Notes
- Use short-grain rice like Arborio for a creamier texture.
- Stir frequently while simmering to prevent rice from sticking to the bottom of the pan.
- For a dairy-free version, substitute milk with almond or coconut milk.
- Adjust sugar according to your taste preference.
- Raisins are optional but add sweetness and texture.
- Rice pudding thickens more as it cools, so adjust milk quantity if a thinner consistency is desired.
Leave a Reply