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. 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.
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.
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.
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.
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!
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.
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.
Old Fashioned Creamy Rice Pudding With Raisins
Ingredients
- 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
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.
It looks really good.
I like to make spicy beans and rice.
Looks so good Will be sure to try!
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~
I only discovered rice pudding a few years ago and it’s the best thing ever.
Rice pudding is one of my family’s favorites as well along with breakfast rice.
my dad is a huge fan of rice pudding.. thanks for the recipe.
This recipe looks delicious! Any of the rice varieties would spice up a vegetarian’s meal choices. Thanks!
love this recipe. reminds me of my childhood. thanks!
My favorite way to spice up family meals is to add lots of fresh herbs. My favorite exotic rice dish is my Asian tropical fried rice, with shrimp, pineapple, toasted coconut, and cashews.
amy [at] utry [dot] it
My favorite exotic recipe is thai chicken and rice. Chili powder, peanut butter, chicken chunks and rice! I need to dig that one out and make some soon!
My mom used to make something similar to this minus the raisins. I should really try it!
I learned to love jasmine rice when learning to make Indian food. Currently I use it to accompany homemade Chicken Tikka! Love it!
skyejaden at gmail dot com
Rice pudding has alway been one of my favorite desserts. I was born in Havana, Cuba and my mother makes a pretty good Cuban style rice pudding. This recipe sound very good as well.
Your rice pudding looks so yummy! My family isn’t into exotic foods too much, so chicken tacos is about as exotic as it gets :)
I have made this recipe with the Jasmine rice and love it. The scent added to the rich flavor and easy instructions make it one I will make again and again. I used almond milk to make it.
That looks so delicious I’m drooling, lol. I tend to use lots of cayenne and cumin to spice up my dishes.
Rice pudding is so good! Especially with berries mixed in!
Made this for dessert tonight. Delicious!
Duh!! I always have jasmine rice on hand because it has so much more fragrance and flavor than white rice, but it never occurred to me to make rice pudding with it. Thanks for the great idea; cant wait to try it.