Creamy Rice Pudding with Cinnamon and Raisins Slice of Jess

This creamy rice pudding is both nostalgic and delicious. Added Bonus: It’s actually a lot easier to make from scratch than you might think.

This beloved dessert is a favorite in our household. It’s the perfect ending to any meal… whether you’re going out for a picnic, hosting a dinner party, or a simple a family gathering. It’s rich, silky smooth, and not overpoweringly sweet. I’ve been making it for years, but as I was whipping it up for my husband’s 42nd birthday, I realized I had never photographed it for my blog… so here we are! Other sweet treats we enjoy include this Easy Raspberry Sheet Pan Pie, my Two-Bite Apple Streusel Wonton Cups, and toasting your own Coconut Flakes at home is always a grand idea. We love them sprinkled on ice cream!

INGREDIENTS FOR CREAMY RICE PUDDING:

This dessert comes together pretty quickly with just a handful of ingredients.

Water
Uncooked Long Grain Rice
Milk
Granulated Sugar
Salt
Egg
Golden Raisins
Salted Butter
Vanilla Extract
Ground Cinnamon
Heavy Cream

While I utilize long grain rice (because that’s what I usually always have in my pantry), you could also make creamy rice pudding with short grain, medium grain, basmati, or jasmine rice. Long grain rice tends to be a bit more firm, which is what I personally prefer.

MORE FALL / WINTER RECIPES WE ENJOY:

This year my hubby asked for Ribeye Steak Sandwiches for his special day (stay tuned for a recipe on those coming soon!). However, here’s some other meals he will often ask for during this time of year.

Cheesesteak Sandwiches with Calabrian Cheese Wiz

Mini Chicken Pot Pies with Mushroom Gravy

Classic Dutch Oven Pot Roast over White Cheddar Grits

Maryland Crab Cakes with Pepperoncini TarTar

Cozy and Comforting Chicken Shepherd’s Pie

Braised Beef Short Ribs with Parsnip Puree and Red Wine Au Jus

VIEW ALL RECIPES BY CLICKING HERE!

Creamy Rice Pudding with Cinnamon and Raisins

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

This creamy rice pudding is both nostalgic and delicious. Added Bonus: It's actually a lot easier to make from scratch than you might think.

Serves: 4

Ingredients

1.5 cups Water
¾ cup Uncooked Long Grain Rice
2 cups 2% Milk
⅓ cup Granulated Sugar
¼ tsp. Salt
1 Egg, beaten
¾ cup Golden Raisins
1 tbsp. Salted Butter
½ tsp. Vanilla Extract
½ tsp. Ground Cinnamon
2 tbsp. Heavy Cream

Instructions

Cook the rice in water according to packaged directions. Usually this will take about 20 minutes.
Combine the cooked rice, milk, sugar, and salt in a saucepan over medium heat. Cook the combination, stirring often, for about 15 minutes or until thickened.
Once thickened, stir in the beaten egg, raisins, salted butter, and ground cinnamon. Continue to cook over medium heat for 3 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract and heavy cream. You can serve this immediately for a warm treat or allow it to cool slightly, then store in a sealable container in the refrigerator.

NOTES ON THIS RECIPE:

My hubby prefers his rice pudding cold, so I separate the cooked pudding into four different mason jars and place them in the refrigerator. I will usually do this around 24 hours in advance, as I think the pudding tastes better when it sits for a bit.
The heavy cream isn’t mandatory, but I think it adds an extra creaminess that’s just to die for. If you don’t have any on hand though, it’ll still taste delicious without it.
Store leftovers in the refrigerator, and consume within the next 2 – 3 days.