Cinnamon Raisin Arborio Rice Pudding

Today I’m sharing with you one of my favorite go-to desserts. When the hubby wants something sweet after dinner and I have nothing prepared this is my save-the-day recipe. My Cinnamon Raisin Arborio Rice Pudding is a wonderful treat that keeps everyone in our family happy and lovin’ the mama. That’s why you need this recipe in your life!

One bite of this creamy, rice dessert and you’ll understand why this is a household favorite. Want to know my secret to making a really good rice pudding? I always use Arborio rice. This type of rice has a high starch content. And as it cooks, the starch is released and gives a creaminess to the pudding. It almost does all the hard work for you. 😉

If you’re not a big fan of raisins, you can totally leave them out. But for our family the motto is: the more the better. I honestly don’t measure those babies out. I reach in and just grab a handle full. Depending on the day (a hard day gets few extra ;)) is how many I might toss into the pudding.

Of course, no bowl of rice pudding is complete without a topping of whipped cream and a sprinkle of cinnamon. The perfect finish to this sweet dish.

I hope you will give this family favorite dessert a try. If you do, be sure to come back and let me know how you liked it!

Cinnamon Raisin Arborio Rice Pudding

Prep Time: 5 minutes  Total Time: 50 minutes (include chill time)
Serves 4

Ingredients:

• 1 cup water
• pinch salt
• 1/2 tablespoon butter
• 1/2 cup Arborio rice
• 2 cups whole milk
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• few dashes of ground cinnamon
• whipped cream, optional

Directions:

In a small sauce pan, bring water, salt and butter to boil. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Stir the pan occasionally and cook until rice has absorbed the water but is still al dente. Should be about 15 minutes.

In a medium sauce pan, bring milk, sugar, vanilla and a few dashes of ground cinnamon to a simmer. Add the cooked rice and raisins to the milk mixture. Cook at medium-low heat until the rice absorbs most of the milk and the mixture starts to get think and silky. Should be about 20 minutes.

Transfer the pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set or if you can’t wait— eat it warm. Serve with whipped cream and a dash of cinnamon.