Creamy Cinnamon Raisin Rice Pudding

My grandmother kept a ceramic dish she'd used for rice pudding for nearly forty years, and the first time she let me make it without hovering was the day I understood how comfort food actually works. The kitchen filled with that particular warmth that only happens when milk and cinnamon simmer together, and somehow the whole house felt smaller and safer. She'd always said the secret wasn't in the fancy ingredients but in patience and stirring at just the right moment. Now when I make it, I think of her hands guiding mine, and how a simple bowl of creamy rice could mean so much.

I made this for my roommate's birthday dinner when we were both exhausted and broke, and somehow a humble rice pudding became the most memorable part of the meal. She cried a little when I served it, which wasn't about the pudding itself but about feeling cared for in that quiet, unassuming way that food sometimes offers. That's when I realized this dessert doesn't need to be fancy or complicated to matter.

Ingredients

• Short-grain white rice (120g or 2/3 cup): Short-grain rice absorbs liquid differently than long-grain, getting wonderfully creamy without turning to mush—this is the foundation of the whole dish.
• Whole milk (1 liter or 4 cups): Use real whole milk if you can; it's what makes this taste like actual comfort instead of a diet version of dessert.
• Heavy cream (60ml or 1/4 cup): Just enough to add that luxurious richness without overwhelming the delicate rice and cinnamon flavors.
• Unsalted butter (40g or 3 tbsp): This browns slightly during cooking and adds a subtle depth that salt would only compete with.
• Granulated sugar (100g or 1/2 cup): Dissolves cleanly into the milk and lets the other flavors shine rather than overpowering them.
• Raisins (80g or 1/2 cup): Plump up as they cook and become almost like little flavor bombs throughout; soak them briefly in warm water if yours are particularly dry.
• Ground cinnamon (1 tsp): The warm spice that transforms this from bland to memorable—don't skip this or use old cinnamon that's lost its punch.
• Pure vanilla extract (1 tsp): Added at the end so the heat doesn't cook away its delicate flavor.
• Fine salt (1/4 tsp): A small amount that no one will taste directly but will make everything else taste more like itself.
• Ground nutmeg (for garnish, optional): A tiny pinch on top adds visual warmth and a whisper of spice.

Instructions

Get your oven ready and butter the dish:

Preheat to 160°C (325°F) and lightly butter a 2-liter baking dish so the pudding doesn't stick to the sides as it bakes. This low, gentle heat is key to avoiding a tough, curdled result.

Rinse the rice until the water runs clear:

This removes excess starch that would make the pudding gummy instead of creamy. Drain it well so you're not adding extra water to the milk.

Warm the milk mixture with sugar and spices:

Combine milk, cream, sugar, butter, cinnamon, and salt in a large saucepan and heat gently over medium heat, stirring occasionally until the sugar dissolves and the mixture steams. You want it hot but not boiling, which would make it split or separate.

Combine rice and raisins:

Stir the rinsed rice and raisins into the warm milk mixture, then remove from heat and add the vanilla extract. The heat from the milk is enough to start softening the raisins without overcooking them.

Transfer to the baking dish:

Pour everything into your buttered dish and stir gently to distribute the rice and raisins evenly. Take a moment to make sure nothing's clumped at the bottom.

Cover and bake for 55 minutes:

Cover the dish tightly with foil and slide it into the oven. About halfway through, gently stir it so the edges don't cook faster than the center and the texture stays even.

Finish baking uncovered:

Remove the foil and bake for another 15–20 minutes until the top is lightly set and the pudding looks thick and creamy. The rice grains should be very tender and the liquid mostly absorbed.

Cool and serve:

Let it rest for 10 minutes so it sets up slightly. Serve warm if you like it soft and spoonable, or chill it overnight for a firmer texture and a whole different experience.

Save

I once served this cold from the refrigerator to someone who'd never had rice pudding before, and they actually looked confused at first. Then they took a spoonful, and their whole face softened the way it does when you taste something that just tastes like home, even if it's not your home. That's the power of this dish—it works some kind of small magic on people.

Why Temperature Matters

Warm rice pudding is spoon-soft and almost cloud-like, the kind you eat straight from the dish while standing in the kitchen. Chilled pudding has a completely different personality—it becomes almost custard-like, structured enough to slice if you make it ahead, and somehow tastes richer even though nothing changed except time. I often make a double batch just so I can experience both versions.

Making It Your Own

The beauty of this recipe is that it's forgiving enough to adapt without falling apart. I've swapped raisins for dried apricots, added a splash of brandy, tried coconut milk for half the dairy, and every single version turned into something worth making again. The frame stays the same—rice, milk, sugar, heat, time—but within that frame lives infinite possibility.

Serving and Storing

Serve it in small bowls because a little goes a long way, and the warmth of the bowl matters more than you'd think. This pudding keeps beautifully in the refrigerator for up to four days, and I've found it's actually better on day two when the flavors have time to meld. It's excellent with stewed fruit, a dollop of whipped cream, or honestly just a spoon and a quiet moment to yourself.

• Store in an airtight container so the pudding doesn't absorb other flavors from the fridge.
• Reheat gently in the oven or stovetop with a splash of milk if it's thickened too much.
• Frozen rice pudding is oddly wonderful—let it thaw at room temperature and stir in a little cream if needed.

Save

This is the kind of dessert you make when you want to feed people something that tastes like you've spent hours on it, even though you mostly just let the oven do the work. It's a small gift you can give yourself or someone else, and it always lands exactly right.

Recipe FAQs

→ What type of rice is best for this dish?

Short-grain white rice is ideal as it releases starch that creates a creamy texture during cooking.

→ Can I substitute raisins with other fruits?

Yes, golden raisins or dried cranberries work well to provide a subtle sweetness and texture variation.

→ How can I make the dish richer?

Replacing half the milk with coconut milk or adding heavy cream enhances the creaminess and flavor depth.

→ Is it necessary to bake the mixture?

Baking thickens the rice gently and develops a soft, tender texture that stovetop cooking alone can’t fully achieve.

→ What is a good garnish for extra flavor?

Sprinkling ground nutmeg on top adds a warm aromatic note, complementing the cinnamon and raisins beautifully.