Rice pudding is such a simple a dish yet it’s powerful enough to take you back to another place in time. For me, I remember the rich and creamy goodness of the rice pudding my mom made when I was a kid. My Mother typically made baked rice pudding in the winter and we would eat it warm during the chilly New England winters as a dessert.
For this batch, I’ve stayed traditional in the recipe my mom used and just incorporated raisins and cinnamon. I also used Jasmine rice instead of Arborio rice. You can use brown rice, black rice, basmati, or traditional long grain rice if you chose. The recipe itself is sweet and creamy and tastes spot-on to what Mom used to make. You can also substitute soy milk, Almond Milk or Rice Milk.
Remember any recipe is just a starting point and you should feel free to experiment with your own flavors and combinations.
There is no right or wrong when it comes to flavors. It’s all just a matter of taste!!
Looking for more pudding recipes? Check these out!
- Rum Raisin Rice Pudding
- Coconut Rice Pudding
- Masala Chai Spiced Pudding
Crock Pot Rice Pudding
- 2 cups rice , any variety except quick-cooking, parboiled
- 6 cups whole milk , plus more if needed at the end of cooking
- 3/4 cup granulated sugar , Splenda, OR Stevia
- 1 teaspoon pure vanilla extract
- 1/2 tsp cinnamon
- 1 cup raisins , pre-soaked in warm water to soften and drained
- In a 5-to-6 quart slow cooker, stir in the rice and milk.
- Cook, covered, until the rice is tender and the mixture has slightly thickened, 3 to 4 hours on high. Remove from heat and stir in the sugar, vanilla, cinnamon and raisins.
- Spoon into bowls and serve.
- You can use skim or part-skim in this recipe, but the rice pudding with be less creamy.
- The nutritional information is written for the use of whole milk. Using skim milk, the calories are about 100 calories per 1/2 cup serving.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
Variations to Try:
Coconut Rice Pudding: Substitute coconut milk for your usual “milk.” Serve with sliced bananas or fresh unsweetened coconut.
Chocolate Rice Pudding: Add a 1/4 cup of cocoa powder for baking and add a 1/2 cups of chocolate chips at the very end of cooking.
Chai Rice Pudding: Add 1 tsp cinnamon, 1 tsp cardamom, and a dash of ginger, clove, pepper, and nutmeg when adding the milk prior to cooking.
Indian Rice Pudding: use basmati or jasmine rice, and substitute the coconut milk for your usual “milk.” Serve with a dash of cardamom, a squeeze of agave, and chopped pistachios.
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