This thick and creamy old fashioned rice pudding is the same recipe that your Grandma used to make with warm cinnamon and plump raisins.
We eat rice on a regular basis in our house. Whether it’s brown rice to serve with Szechuan Green Beans and Ground Turkey or traditional long-grain white to fill Meat Stuffed Grape Leaves, we always have a variety of rice on hand in our pantry. Recently, my friends at RiceSelect sent me a package of their aromatic Jasmati rice to sample and challenged me to create a recipe. From the minute I cracked open the lid, my nose was filled with the sweet and nutty scent of this exotic Thai jasmine rice.
Instead of creating a savory dish, I decided to prepare my mom’s favorite dessert of all time: Creamy Rice Pudding with Cinnamon and Raisins. The Middle Eastern version that we grew up eating typically has a splash of orange blossom water but since I didn’t have any on hand, I decided to create a more traditional version with warm cinnamon and plump raisins. The end result is a thick and creamy dessert full of flavor that fills the kitchen with luscious aromas.
This dish happens to be naturally gluten-free so it’s perfect for entertaining or bringing to a pot luck party where guests may have a gluten intolerance.
How to serve:
We love to refrigerate the pudding and serve it cold but it can also be eaten hot or served at room temperature.
Old Fashioned Creamy Rice Pudding With Raisins
- Add milk to a large saucepot and whisk in cinnamon, salt and sugar until thoroughly combined. Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk.
- Meanwhile, place rice in a mesh strainer and rinse until water comes out clear - about 2 minutes.
- When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
- Using a fork, mix cornstarch with a few tablespoons of cold water then add to the pot. Continue cooking the pudding until the mixture begins to thicken - about 1-2 minutes.
- Stir in raisins then remove from the heat. Divide pudding evenly between 6 small ramekins or dessert dishes. Serve warm, at room temperature or refrigerate until cold.