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Old Fashioned Creamy Rice Pudding With Raisins

    This thick and creamy old fashioned rice pudding is the same recipe that your grandma used to make with warm cinnamon and plump raisins.

    Creamy Rice Pudding with Raisins

    We eat rice on a regular basis in our house. For example, I love to serve brown rice with Szechuan Green Beans and Ground Turkey. Or, I use traditional long-grain white to fill Meat Stuffed Grape Leaves. No matter the season, we always have a variety of rice on hand in our pantry.

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    While I love the traditional savory recipes commonly prepared with rice, I recently decided to switch things up and create a dessert. Using the creamy flavor of milk, rich cinnamon, and sweet sugar, I recreated my mom’s all-time favorite recipe: Old Fashioned Creamy Rice Pudding with Raisins.

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    However, I altered my mom’s recipe using ingredients I had on hand. For instance, the Middle Eastern version that we grew up eating typically has a splash of orange blossom water. Unfortunately, I didn’t have any. So, I decided to create a more traditional version instead. The end result is a thick and creamy dessert full of flavor that fills the kitchen with luscious aromas.

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    Cooking Tips:

    Do you struggle to create a thick, almost paste-like texture? Let me let you in on a secret. The key to creating the perfect rice pudding consistency is cornstarch! Be sure to mix the cornstarch with water and stir until a smooth paste is formed before adding it to your rice pudding. Then, watch the magic happen as your dessert thickens right before your eyes.

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    Creamy Rice Pudding with Raisins 09 WEB

    I love the sweetness and extra texture that raisins add, but feel free to use other ingredients. For example, nuts, seeds, and other dried fruits would be delicious as well!

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    Frequently asked questions:

    How do you serve rice pudding?

    We love to refrigerate the pudding and serve it cold but it can also be eaten hot or served at room temperature.

    Can I substitute an allergy-friendly milk?

    Absolutely! This recipe works well with any milk variety you have on hand. However, flavored options such as vanilla almond milk or coconut milks will slightly alter the original taste.

    How long can rice pudding be stored?

    When stored in an airtight container in the refrigerator, rice pudding lasts about four days.

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    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!

    Your spoon is waiting.

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    Old Fashioned Creamy Rice Pudding With Raisins

    4.50 stars average
    This thick and creamy old fashioned rice pudding is the same recipe that your Grandma used to make with warm cinnamon and plump raisins.
    PREP: 15 mins
    COOK: 30 mins
    TOTAL: 45 mins
    Servings: 6


    • 4 cups whole milk
    • 1 cup RiceSelect Jasmati rice (uncooked)
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 3 tablespoons sugar
    • 1 tablespoon cornstarch
    • ¼ cup 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.

    Recipe Video


    Calories: 247kcalCarbohydrates: 42.4gProtein: 7.5gFat: 5.3gSaturated Fat: 3.3gPolyunsaturated Fat: 2gCholesterol: 23mgSodium: 279mgFiber: 0.9gSugar: 19.1g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Cornstarch not needed. I used to make this recipe every week for years when I cooked for a family. Thank you for publishing it so now I may make it again. I like to use a heavy pot so that its less likely to burn. And of course, continue stirring especially near the end when it thickens.

            1. Just grrrreeeat!!🥳💕🌹❣️🥳❣️🌹❤️🌹💋🌹 Along with raisins I added dried cranberries and 2 tsp. Coconut Cream.
              We all just loved it!!🌹 Thanks for sharing 🥳 Esther 🌻

      1. 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????

    2. 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.

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