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.
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
- 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.
60 thoughts on “Old Fashioned Creamy Rice Pudding With Raisins”
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.
Why not a double boiler?
Not needed :)
Just like my Grandma used to make, I haven’t had this since I was little. Thank you for sharing ❤️
Awww I hope you love it Mary!
The kids and I loved it, thank you!
I’m so glad to hear it!!
Just grrrreeeat!!🥳💕🌹❣️🥳❣️🌹❤️🌹💋🌹 Along with raisins I added dried cranberries and 2 tsp. Coconut Cream.
We all just loved it!!🌹 Thanks for sharing 🥳 Esther 🌻
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????
That makes me so happy!
What if you can’t have whole milk can you substitute it with lactaid
I would use coconut milk! Thai style, full fat.
This looks delicious! Thanks for sharing the recipe ????
I hope you love it!
My apologies! You add it when you add the cinnamon and salt!
The recipe sounds delicious. Thanks.
looks like a great recipe! i’d like to kick up my indian curry with this rice!
I am not a real fan of rice , but this might make me one! It really looks yummy!
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.