Creamy Cinnamon Raisin Rice Pudding (Printable)

A comforting blend of creamy rice with cinnamon and raisins, slow-cooked to a velvety texture.

# What You Need:

→ Grains

01 - 2/3 cup short-grain white rice

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup heavy cream
04 - 3 tablespoons unsalted butter

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Fruit

06 - 1/2 cup raisins

→ Spices & Flavorings

07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon pure vanilla extract
09 - 1/4 teaspoon fine salt

→ Optional Topping

10 - Ground nutmeg, for garnish

# How to Make:

01 - Preheat oven to 325°F. Lightly butter a 2-quart baking dish.
02 - Rinse rice under cold water until water runs clear, then drain thoroughly.
03 - In a large saucepan, combine milk, cream, sugar, butter, cinnamon, and salt. Heat gently over medium heat, stirring until sugar dissolves and mixture is steaming but not boiling.
04 - Stir rinsed rice and raisins into the hot dairy mixture. Remove from heat and stir in vanilla extract.
05 - Pour mixture into prepared baking dish, stirring to distribute rice and raisins evenly.
06 - Cover tightly with aluminum foil and bake for 55 minutes, stirring gently halfway through.
07 - Remove foil and continue baking for 15 to 20 minutes, until pudding thickens and rice is tender.
08 - Allow to cool for 10 minutes. Serve warm or chilled, garnished with ground nutmeg if desired.

# Expert Tips:

01 -
  • It's the kind of dessert that feels indulgent but actually requires almost no skill, just time in the oven.
  • The smell alone is worth making this, and it tastes even better than it sounds.
  • You can eat it warm right from the dish or chill it overnight and have the perfect grab-and-go breakfast.
02 -
  • Stir halfway through baking or you'll end up with crunchy rice on the edges and creamy rice in the middle—they need to cook together.
  • If your pudding seems too thin when it comes out of the oven, don't panic; it thickens significantly as it cools, especially overnight.
03 -
  • Use a kitchen timer and actually check halfway through—don't guess, because rice pudding forgives small mistakes but rewards attention.
  • If you're nervous about it sticking, run a silicone spatula around the edges every ten minutes once the foil comes off.
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