Cinnamon Raisin Rice Pudding

I don’t know what it is about rice pudding, it’s not something I grew up eating, but I think it is the ultimate comfort food.  I like it thick and creamy, studded with plumped raisins, and hot off the stove.  And with the cool dampness settling in for the winter, combined with an enduring lack of sleep, I have been deeply craving comfort food. (That, and steaming hot bubble baths.)

My mother-in-law recently arrived with a suitcase full of all my favourite spices from India – the freshest cinnamon, cardamom, peppercorns, and cloves – so I’ve been using them in everything I can.

I tossed a cinnamon stick into my go-to rice pudding recipe along with a vanilla bean and a handful of raisins.

I stood at the stove stirring and tasting the warm pudding and deeply inhaling the sweet steam.  It was like a much-needed warm hug.  Now if only there was a pudding that feels like a nap. 

The rice I used was Thai sticky (glutinous) rice – I had it on hand and wanted to find out if it would be a good substitute or arborio.  It was great on the first day, but got too sticky overnight.  Stick with arborio.

Feel free to substitute the vanilla bean for extract (just stir in a teaspoon at the very end) and/or the cinnamon stick for ground cinnamon (just swap in a teaspoonful at the same point in the recipe).

And I would totally support your decision to add an ounce of rum with the cream.

Cinnamon Raisin Rice Pudding

Prep Time 10 minutes
Cook Time 1 hour
Servings 6


  • 4 cups 2% or whole milk
  • ½ cup arborio rice
  • ½ cup raisins
  • ½ cup granulated sugar
  • 1 tbsp butter
  • 1 cinnamon stick broken
  • 1 vanilla bean scraped
  • ¼ tsp salt
  • 2 egg yolks
  • ½ cup heavy cream


  • In a large saucepan over medium-high heat, bring milk to a boil with rice, raisins, sugar, butter, vanilla bean seeds, cinnamon stick and salt. Reduce to a simmer, and cook, stirring frequently, for about 1 hour, until rice is very tender.
  • Whisk egg yolks in a small bowl. Slowly add 1/2 cup of hot pudding to yolks, whisking constantly, to temper the eggs. Slowly whisk egg mixture into remaining pudding in saucepan. Cook, stirring constantly, 3-5 minutes, until pudding thickens. Remove from heat; stir in cream. Transfer to a shallow dish and chill 4 hours, up to overnight, pressing plastic wrap directly onto the surface to avoid a pudding "skin".

Last Updated on November 5, 2015 by Jennifer Pallian BSc, RD

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments
Laura Mittelstadt
11 years ago

Just made this. First try followed the directions exactly but it exploded in my ramekin. Ooops. Second try it worked beautifully except not all the white stayed on the egg even with the vinegar.But of course it tasted amazing. Thank you for sharing!

Tiffany Dunois
Tiffany Dunois
11 years ago

I just tried this and it worked out great! I used a a cereal bowl and my microwave is 900volts so it took 45 second then a turn and then another 30. Your times were a great starting point, I didn’t even have one lost egg!

11 years ago

This recipe is fantastic. Now to atone to the chicken gods for all the rubbery abominations I’ve microwaved in the past…
Pro tip: if you prick the yolk with a toothpick you reduce the chance of explosion by 63%.

11 years ago

Delicious. This was my first time making poached eggs at home. Loved it. Also, I didn’t have plastic wrap so I left it uncovered, and it still worked beautifully!

11 years ago

That was delightful! Good call.

12 years ago

I am Thrilled with this AMAZING idea of yours!  Thank you so much!  I ran to my micro ~ followed your instructions exactly and I now have a beautiful, buttery poached egg sitting a top a perfectly toasted english muffin! 

Join the Foodess Tribe

Be the first to get new recipes and science-based cooking and baking tips straight to your inbox for free

Would love your thoughts, please comment.x