Dessert
Rice Pudding with Raisins
About this dish
This comforting rice pudding, fragrant with vanilla and cinnamon, is a timeless dessert that feels like a warm hug. Studded with plump raisins and gently spiced, it’s a simple pleasure that rewards patience—slow simmering turns creamy and rich.
A favorite across many cultures, this version leans on stovetop simplicity and modest sweetness.
Ingredients
UK and US measurements are both included for every recipe.
White rice (short-grain or medium-grain)
grain180 g
Imperial measurement: 1 cup
Whole milk
dairy1 L
Imperial measurement: 4 cups
Raisins
fruit100 g
Imperial measurement: 3/4 cup
Sugar
other75 g
Imperial measurement: 1/3 cup
Ground cinnamon
spice2 g
Imperial measurement: 1 teaspoon
Vanilla extract
other5 ml
Imperial measurement: 1 teaspoon
Salt
seasoning1 g
Imperial measurement: 1/4 teaspoon
Method
Combine Rice and Milk
5 minutesIn a medium heavy-bottomed saucepan, combine the rice, milk, and salt. Bring to a gentle boil over medium-high heat, then reduce to low.
Simmer Slowly
25 minutesSimmer uncovered over low heat, stirring frequently to avoid sticking. Cook for about 25 minutes until the rice is tender and the mixture has thickened slightly.
Add Sweetness and Raisins
10 minutesStir in the raisins, sugar, and cinnamon. Continue simmering for another 10 minutes, stirring often, until the pudding is creamy and raisins plump.
Finish with Vanilla
5 minutesRemove from heat and stir in vanilla extract. Let cool slightly—the pudding will thicken as it cools.
Equipment
- Medium heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Nutrition facts
Tips
- For extra creaminess, use a short or medium grain rice like Arborio, which releases more starch and naturally thickens the pudding.
- Stir the pudding every few minutes to keep the rice from sticking to the bottom and to prevent a skin from forming.
- Serve warm with an extra dusting of cinnamon and a splash of milk, or chill it for four hours to enjoy cold rice pudding.
- Love citrus? Add a strip of lemon or orange peel during the final 10 minutes of cooking, remove before serving.
Serving suggestions
- Serve lukewarm with a sprinkle of cinnamon sugar or a drizzle of honey. Just as good cold from the fridge, especially with a spoonful of jam.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.