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Cinnamon Raisin Rice Pudding

Thick, creamy rice pudding with cinnamon and plump raisins. Delicious hot or chilled, it's my ultimate comfort food.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Canadian
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

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

Instructions

  • 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".