Rice Pudding with Raisins and Cinnamon
Rice Pudding with Raisins and Cinnamon is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring 2 cups water to boil in medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 2 cups water to boil in medium saucepan.
Remove from heat.
Add rice; let stand 15 minutes.
Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear.
Bring 4 cups water to boil in large saucepan.
Add rice, lemon peel strips, and salt and return to boil.
Reduce heat to low, cover, and simmer until rice is almost tender, about 10 minutes.
Discard lemon peel.
Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 canela sticks in heavy large saucepan.
Scrape in seeds from vanilla beans; add beans.
Bring to boil.
Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups, about 30 minutes.
Stir in rice, raisins, and sugar.
Stir until raisins are plump and flavors blend, about 5 minutes.
Spoon pudding into bowls.
Sprinkle with ground cinnamon and grated lemon peel.
Garnish with canela sticks, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.