Easy Rice Pudding With Raisins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/12/21
Easy Rice Pudding
James Baigrie/The Image Bank/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
517 Calories
8g Fat
105g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 517
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 110mg 37%
Sodium 119mg 5%
Total Carbohydrate 105g 38%
Dietary Fiber 5g 18%
Total Sugars 75g
Protein 10g
Vitamin C 1mg 4%
Calcium 256mg 20%
Iron 2mg 13%
Potassium 343mg 7%
*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. With its pudding-like texture, the porridge is a custardy dessert made rich and creamy with eggs and milk. You can serve it cold topped with fruits, spices, or whipped cream, and it makes a comforting breakfast when enjoyed slightly warm.

Believed to have originated in China or India, rice pudding has developed into countless variations worldwide. In the early 1900s, it became a staple dessert on American diner menus and has remained a favorite home-cooked treat because it's so economical and simple to make from scratch.

This recipe will show you just how easy it is to make rice pudding at home. It begins with cooked rice and is a great use for leftover rice. The rice is combined with sugar, eggs, and milk, while a combination of vanilla extract, raisins, and cinnamon add flavor. Everything is tossed into a baking dish and baked to perfection in just about 30 minutes. If you have leftovers, let the rice pudding come to room temperature before refrigerating in an airtight container for up to four days.

The rice pudding is versatile as well. Add a pinch of nutmeg or replace the raisins with dried cranberries or blueberries. Chopped apricots and dates are good substitutes as well. If desired, top the pudding with cinnamon sugar and chopped toasted pecans, or serve with freshly whipped cream or whipped topping.

Ingredients

  • Butter, or cooking spray, for greasing dish

  • 2 cups cooked rice

  • 1/2 cup granulated sugar

  • 2 large eggs, slightly beaten

  • 2 cups milk

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup raisins

  • 1/2 teaspoon ground cinnamon

  • Cinnamon sugar, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F (180 C, Gas 4). Butter a shallow 1 1/2- to 2-quart 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 extract, raisins, and ground 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.