Easy Rice Pudding With Raisins

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/22/19
Easy Rice Pudding
James Baigrie/The Image Bank/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
639 Calories
10g Fat
116g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 639
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 22%
Cholesterol 238mg 79%
Sodium 144mg 6%
Total Carbohydrate 116g 42%
Dietary Fiber 3g 10%
Protein 18g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy rice pudding recipe is perfectly flavored with vanilla, raisins, and spices. The pudding is a custard-like dessert made rich and creamy with eggs and milk.

The pudding is versatile as well. Add a pinch of nutmeg to the pudding or replace the raisins with dried cranberries or blueberries. Chopped apricots or dates could be substituted as well. Top the pudding with cinnamon sugar and chopped toasted pecans, if desired, or serve with freshly whipped cream or whipped topping.

Ingredients

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). Butter a 1 1/2- to 2-quart shallow baking dish or spray it with nonstick cooking spray.

  2. In a large mixing bowl, combine the rice with the granulated sugar, the beaten eggs, milk, vanilla, raisins, and cinnamon. Blend well with a spoon.

  3. Pour the mixture into the prepared baking dish.

  4. Bake the pudding in the preheated oven for about 30 to 35 minutes, or until set.

Tip

Garnish With Cinnamon Sugar: Combine about 1 tablespoon of granulated sugar with 1/4 teaspoon of ground cinnamon. Sprinkle a small amount over each serving of rice pudding.

Recipe Variations

  • Use whole milk or part cream milk for a richer pudding.
  • Replace the raisins with chopped dates, chopped dried apricots, dried cranberries, dried blueberries, or other dried fruit.
  • Garnish the pudding with whipped cream or whipped topping and a sprinkling of toasted pecans, cinnamon-sugar, or toasted coconut.