Easy Rice Pudding with Raisins
Creamy rice pudding is one of those staple classic recipes you need up your sleeve. This version is sweet, creamy and studded with raisins!
It starts with leftover cooked rice simmered in whole milk, then gets finished with a cinnamon and nutmeg spiced custard of cream and egg, two kinds of raisins, butter and vanilla. It is ready in about 30 minutes.
The Best Creamy Rice Pudding (Made with Leftover Rice)
If you love creamy desserts, this is the post for you! Super creamy rice pudding with warm spices and raisins, you can’t go wrong. This is the best rice pudding recipe I’ve ever made, and it’s super easy too because you can use leftover rice.
I love making rice pudding with cooked rice because that is one step already done for you, and it cuts the cooking time by more than half. Score! I used long grain white rice to make this recipe, but basmati rice works well too.
What makes this version the best rice pudding recipe? It’s the addition of regular and golden raisins along with a pinch of nutmeg and cinnamon. Warm spices really make this easy rice pudding shine!
Don’t have cooked rice on hand? No worries. Bring 1 cup of water to a boil in a small pot. Add 1/2 cup rice, stir, cover, reduce to low and simmer for 20 minutes. Now, on with the rest of the recipe!
How do you like your rice pudding? I’d love to hear about it in the comments below!
Why You’ll Love This Easy Rice Pudding
- Uses leftover rice. Starting with cooked rice saves a step and cuts the cooking time way down.
- Extra creamy. Whole milk, heavy cream and an egg make it rich and silky.
- Two kinds of raisins. Regular and golden raisins give every spoonful a sweet, chewy bite.
- Warm spices. Cinnamon and a pinch of nutmeg make it cozy and comforting.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Cooked white rice: Long grain white rice is what this recipe was made with, and basmati works well too. Leftover rice from the fridge is perfect. The grains are already tender and soak up the milk as they warm. Make sure your leftover rice was refrigerated promptly after cooking and is no more than 3 to 4 days old.
- Whole milk: The rice simmers in milk until it thickens. Whole milk gives the creamiest result. Lower fat milk will make a thinner pudding.
- Kosher salt: A small amount balances the sugar and keeps the pudding from tasting flat.
- Egg: Beaten into the cream, it turns the pudding into a soft, custardy dessert and helps it thicken.
- Heavy cream: Adds richness and that silky, spoonable texture.
- Ground cinnamon and nutmeg: The warm spices that make this rice pudding shine. Freshly grated nutmeg has the strongest flavor, but a pinch of ground nutmeg works great. Chai spice can stand in for the cinnamon.
- Granulated sugar: Sweetens the pudding. It dissolves quickly into the warm rice.
- Golden raisins and regular raisins: Using both is what makes this version special. Golden raisins are a little softer and fruitier, and regular raisins are deeper and sweeter. They plump up as they cook in the pudding. Dried cherries, apricots or mango work in place of the raisins. Chop anything bigger than a raisin first.
- Unsalted butter: Stirred in off the heat for a glossy, rich finish.
- Vanilla bean paste or vanilla extract: Added at the end so the flavor stays bright. Paste adds pretty vanilla flecks, and extract works the same.
Most of these are pantry and fridge staples, which is why this is such a good recipe to keep up your sleeve for using up leftover rice.
How to Make Creamy Rice Pudding
- Simmer the rice. Place the cooked rice, milk and salt in a small saucepot over medium low heat. Stir occasionally until the milk thickens and turns creamy, about 10 minutes. Stir from the bottom so the rice doesn’t stick. Keep the heat gentle. You want small bubbles at the edges, not a rolling boil, which can scorch the milk.
- Make the cream mixture. In a small bowl, mix together the beaten egg, heavy cream, cinnamon and nutmeg. Whisk until the egg is fully blended and no streaks of yolk remain, then set aside.
- Add the sugar. Pour the sugar into the rice mixture and stir until combined. The sugar will dissolve in a few seconds, and the mixture will look glossy.
- Stream in the cream. Slowly stream in the cream mixture while stirring constantly. Adding it slowly and stirring the whole time keeps the egg from scrambling, so the pudding stays smooth.
- Add the raisins. Stir in both kinds of raisins. Keep cooking, stirring occasionally, until the pudding is thick, steaming and coats the back of a spoon, about 5 to 8 minutes. The raisins will look plump and shiny when it is ready.
- Finish and cool. Take the pot off the heat and stir in the butter and vanilla until the butter melts. Let it cool for 10 minutes, stirring occasionally, then serve. It will keep thickening as it cools, so don’t worry if it looks a little loose when it first comes off the stove.
Tip: Stream the cream and egg mixture in slowly and keep stirring the whole time. Then stir in the butter and vanilla only after the pot comes off the heat.
Ways to Customize Rice Pudding
- Swap the dried fruit. Try dried cherries, apricots or even mango in place of the raisins, chopped small.
- Change the spice. Use chai spice in place of the cinnamon.
- Add crunch. Stir in walnuts or chopped almonds right before serving to add a nice textural element.
- Make it a breakfast treat. Top a warm bowl with sliced banana or fresh berries and an extra sprinkle of cinnamon.
Easy Rice Pudding FAQs
- Can I use leftover rice? Yes, that is the whole idea. Cold leftover rice works perfectly. Just use rice that went into the fridge promptly and is no more than 3 to 4 days old.
- What kind of rice is best? Long grain white rice is what this recipe was made with, and basmati works well too.
- What if I don’t have cooked rice? Bring 1 cup of water to a boil, add 1/2 cup rice, stir, cover, reduce to low and simmer for 20 minutes.
- How do I know the egg is cooked? Keep cooking after the cream mixture goes in until the pudding is thick and steaming. For egg dishes, USDA recommends 160°F, so check with a thermometer if you have one.
- Can I serve it cold? Yes. It is great warm after a 10 minute rest, and it also tastes delicious chilled. It thickens more in the fridge, so stir in a splash of milk.
- How long does rice pudding last? Cool it, then cover and refrigerate within 2 hours. Eat it within 3 to 4 days.
- How many servings does this make? This recipe makes 4 servings.
- Why did my rice pudding curdle? The cream and egg mixture was likely added too fast or over heat that was too high. Stream it in slowly, stir constantly and keep the heat at medium low.
Raisin Rice Pudding
Ingredients
- 1 1/2 cup cooked white rice
- 1 cup whole milk
- 1/4 teaspoon kosher salt
- 1 egg beaten
- 1/2 cup heavy cream
- 1/4 teaspoon ground cinnamon
- pinch ground nutmeg
- 1/3 cup granulated sugar
- 1/3 cup golden raisins
- 1/3 cup raisins
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Place cooked rice, milk, and salt in a small saucepot. Place over medium-low heat, stirring occasionally until thickened, about 10 minutes.
- In a small bowl, mix together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
- Pour sugar into rice mixture, stir to combine. Stream in the heavy cream mixture, stirring constantly until combined. Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
- When it is thickened, take off the heat and stir in the butter and vanilla. Let cool for 10 minutes, stirring occasionally, serve.
Made this rice pudding? Leave a star rating in the recipe card and tell us in the comments how you like your rice pudding. Your feedback helps other readers, and we love hearing about your add ins.
More Recipes You’ll Love
- Soft Easy Chewy Oatmeal Raisin Cookies
- Gingerbread Trifle Recipe
- Apple Crumb Coffee Cake Recipe
- Eggnog Cheesecake Bars Recipe
- Frozen Fruit Salad
This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.
