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. 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.