Creamy Cinnamon Raisin Rice

There's something about the smell of rice pudding baking that stops time. My grandmother used to make this on Sunday afternoons, and the whole kitchen would fill with that warm cinnamon-vanilla haze that made everything feel possible. I didn't appreciate it then—too impatient, too eager to move on to something else. But years later, I found myself craving that exact combination of creamy, tender rice and soft raisins, and I realized I was actually craving the slowness of it, the way the oven did most of the work while you just waited.

I made this for a dinner party once and watched people's faces soften the moment they tasted it. One friend actually paused mid-bite and said it tasted like being a kid again, which said everything. That's when I knew this recipe had crossed from being just dessert into something that actually matters—the kind of dish that reminds people of being cared for.

Ingredients

• Short-grain white rice (120 g): Short-grain rice releases more starch as it cooks, which thickens the pudding naturally and creates that luxurious, creamy texture without needing extra thickeners.
• Whole milk (1 liter): This is your base, and using whole milk instead of skim makes all the difference—the fat content is what makes rice pudding actually taste like rice pudding.
• Heavy cream (60 ml): A quarter cup might seem small, but it transforms the whole thing from acceptable to genuinely rich.
• Unsalted butter (40 g): Butter adds a subtle depth that salt couldn't alone, and it keeps the pudding from feeling one-dimensional.
• Granulated sugar (100 g): Start here, but taste it before serving—you might want less if you're pairing it with something sweet or if you prefer your pudding less sugary.
• Raisins (80 g): Plump raisins add pockets of sweetness and chewiness, but golden raisins or dried cranberries work beautifully too if you want something different.
• Ground cinnamon (1 tsp): This spice is the backbone of the flavor—don't skip it or cut back, it's what makes this feel like a memory.
• Pure vanilla extract (1 tsp): Add this after the mixture comes off the heat so the vanilla flavor stays bright and doesn't cook away.
• Fine salt (1/4 tsp): Just enough to make everything else taste more like itself.
• Ground nutmeg, for garnish: A tiny pinch on top adds a whisper of spice and makes it look intentional.

Instructions

Set your oven and prepare the dish:

Preheat to 160°C (325°F) and butter a 2-liter baking dish generously so nothing sticks. Low and slow is the whole point here.

Rinse your rice:

Run cold water over the rice until the water comes out clear—this removes excess starch that would make the pudding gluey instead of creamy. It takes about three minutes and changes everything.

Create your custard base:

Pour milk, cream, sugar, butter, cinnamon, and salt into a large saucepan and warm it gently over medium heat, stirring until the sugar dissolves completely. You want steam rising but no aggressive bubbling—this is about coaxing flavors together, not rushing.

Combine rice and raisins:

Stir the rinsed rice and raisins into your warm milk mixture, then take it off the heat and add the vanilla extract. The vanilla matters more when it's not cooked down.

Transfer to the baking dish:

Pour everything into your prepared dish, stirring gently to make sure the rice is distributed evenly and not clumped at the bottom.

First bake with cover:

Cover tightly with foil and bake for 55 minutes, stirring gently about halfway through. The foil traps steam and keeps the pudding creamy.

Uncover and finish:

Remove the foil and bake for another 15 to 20 minutes until the top is golden and the pudding has thickened. This is when you get that slight skin on top if you like it, and the rice becomes completely tender.

Rest and serve:

Let it cool for 10 minutes so the flavors settle. Serve it warm if you want that comfort-food moment, or chill it and serve cold if you want something more refreshing.

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There was a winter morning when I made this and my partner came downstairs still half-asleep, smelled the cinnamon, and just stood in the kitchen for five minutes without saying anything. We didn't talk about anything important that day, but somehow everything felt okay. That's when rice pudding stopped being a recipe and became a small ritual in our house.

The Science of Creamy Rice Pudding

Rice pudding works because of starches and dairy working together. As the rice cooks slowly in milk, the starch molecules swell and release, thickening the liquid naturally. The low oven temperature matters because high heat would make the milk proteins seize and separate, turning your pudding grainy instead of silky. The butter and cream coat your mouth with fat, which is how you taste cinnamon and vanilla more fully.

Making It Your Own

This recipe is a foundation, not a rule book. I've made it with coconut milk instead of half the dairy milk, and it became tropical and strange in the best way. I've used brown rice for nuttiness, though it takes longer to cook. I've even accidentally made a version with cardamom once when I grabbed the wrong spice jar, and now I make it that way intentionally sometimes.

Serving and Storage

Warm rice pudding is pure comfort, the kind of thing you eat in your kitchen at night when no one's watching. Cold rice pudding is something else—cleaner, more refreshing, good alongside stewed fruit or with a dollop of whipped cream that melts into the cold, creamy rice. It keeps in the refrigerator for three days, though it rarely lasts that long in my house.

• Store it covered so it doesn't pick up odd flavors from the fridge.
• You can warm it back up gently with a splash of milk to loosen it if it's gotten thick.
• Serve it in small bowls because it's rich and a little goes a long way.

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Rice pudding is proof that the simplest things are often the most nourishing. Make this when you want to slow down.

Recipe FAQs

→ What type of rice is best for this dish?

Short-grain white rice is preferred for its creamy texture when slow-cooked.

→ Can I substitute raisins in the dish?

Yes, golden raisins or dried cranberries offer delicious alternative flavors.

→ How long should the rice mixture be baked?

Bake covered for 55 minutes, then uncovered for 15-20 minutes until thick and tender.

→ Is it possible to make this dairy-free?

Replacing half the milk with coconut milk can add richness and make it suitable for some dairy-free diets.

→ What spices enhance the flavor best?

Ground cinnamon and pure vanilla extract provide warm and aromatic notes that complement the sweetness.

→ How should this dish be served?

It can be enjoyed warm or chilled, with an optional sprinkle of ground nutmeg or a side of stewed fruit.