Easy Rice Pudding With Raisins

Name: Easy Rice Pudding With Raisins
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup medium grain rice; 2 cups water; 1/2 teaspoon salt; 4 - 5 cups milk; 1/4 cup sugar; 1 vanilla bean (or 1 teaspoon vanilla extract); 1/2 - 1 teaspoon orange zest; 1 handful golden raisins; 1 handful regular raisins (or any other dry fruit); 1 teaspoon cinnamon; 2 teaspoons butter

22 comments
July 7, 2014

This vanilla raisin rice pudding is a modern twist on a classic comfort food. Creamy, delicious, and so satisfying, it’s perfect for breakfast or dessert.

Rice pudding is one of those classic comfort foods that instantly takes you back to childhood, and for me, it’s always been a nostalgic trip down memory lane. Growing up, my mom would make rice kasha (as we called it) pretty often, especially for breakfast. It’s a staple in Belarusian homes, especially for kids, and I can still remember the warmth and comfort it provided as we gathered around the table. There’s just something about that creamy texture and the subtle sweetness that makes it so satisfying.

To give this childhood favorite a little modern twist, I decided to kick things up a notch by adding raisins, a touch of orange zest, and a whole vanilla bean. The result? Absolutely delicious! It’s no longer your average rice pudding—this version is creamy, flavorful, and so satisfying. The vanilla adds a rich depth of flavor, the raisins give it a little sweetness, and the orange zest adds a pop of citrusy brightness. It’s like having dessert for breakfast, but still wholesome and filling enough to keep you going all morning long.

What I love most about this recipe is how simple it is. It’s a total revamp of the classic rice pudding, but still just as comforting and easy to make. Whether you’re serving it as a hearty breakfast, a cozy dessert, or even a snack, this vanilla raisin rice pudding is sure to hit the spot.

Ingredients:

1 cup medium grain rice

2 cups water

1/2 teaspoon salt

4 – 5 cups milk

1/4 cup sugar ( I use even less)

1 vanilla bean (or 1 teaspoon vanilla extract)

1/2 – 1 teaspoon orange zest

1 handful golden raisins

1 handful regular raisins (or any other dry fruit)

1 teaspoon cinnamon

2 Tablespoons butter

How To Make Rice Pudding With Raisins

Add the rice, salt, water, raisins and orange zest to a medium saucepan, bring to a boil, reduce to a simmer and cook, covered, for about 15 minutes, until most of the water is absorbed into the rice.

Meanwhile, in another saucepan, heat the milk, sugar and vanilla bean (if you’re using vanilla extract, add it at the very end, after turning the heat off) just until the sugar dissolves.

Add the milk mixture to the rice, stir, and continue cooking, covered, on medium low heat for about 30 minutes, until the rice pudding is creamy and thick. If you like the rice pudding to be thick and creamy, use 4 cups of milk. If you like the rice pudding to be a thinner consistency, use 5 or more cups of milk. You can also add all kinds of other dry fruit, such as dry cherries, craisins, apricots, etc.

Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon.