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.
Frequently asked questions:
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
Ingredients
- 4 cups whole milk
- 1 cup RiceSelect Jasmati rice uncooked
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup raisins
Instructions
- 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.
Mary
Just like my Grandma used to make, I haven’t had this since I was little. Thank you for sharing ❤️
Liz DellaCroce
Awww I hope you love it Mary!
Mary
The kids and I loved it, thank you!
Liz DellaCroce
I’m so glad to hear it!!
kanaisha harris
same here!! my grand mother use to make this when I was little as well, now I’m making some for the first time for my grand children😚
Liz DellaCroce
That makes me so happy!
Miranda
This looks delicious! Thanks for sharing the recipe ????
Liz DellaCroce
I hope you love it!
Liz DellaCroce
My apologies! You add it when you add the cinnamon and salt!
Veronica Garrett
The recipe sounds delicious. Thanks.
April Beverc
Garlic
kelly mcgrew
looks like a great recipe! i’d like to kick up my indian curry with this rice!
Valerie Taylor Mabrey
I am not a real fan of rice , but this might make me one! It really looks yummy!
samantha s
Wow! This seems to be a delicious recipe and a new twist on the rice pudding. I like it. We also eat rice regularly in our house and I have cooked rice in lots of different ways. One way I make rice is as a dessert with a little coconut milk with shredded coconut and also a little crushed pineapple. People aren’t used to seeing that combination but it actually tastes quite good.
Diana Ansari
It looks really good.
s riches
I like to make spicy beans and rice.
Dorothy Sandman
Looks so good Will be sure to try!
Sheri
Love making rice pudding. It’s one of my all time favorite desserts to make. I make different rice pudding flavors such as strawberry and chocolate~