This is the easiest and fastest homemade rice pudding recipe, ever. Five ingredients and 20 minutes from start to finish.

Overhead of Cinnamon Raisin Rice Pudding in bowl

Well, honestly, I don’t really peruse rice pudding recipes online, but I am pretty sure this one has to be a top contender in the ‘easy, fast, simple, but tastes wonderful’ category.

Close up of Cinnamon Raisin Rice Pudding in ramekin

 

Cinnamon Raisin Rice Pudding (gluten-free)

1 c uncooked rice

1 can sweetened condensed milk (dairyfree option: full fat coconut milk + agave/stevia to sweeten it)

1 tbsp cinnamon

1 tsp vanilla extract

1/2 c raisins

Directions:

Cook one cup of rice according to the directions (probably adding about 1.75 to 2 c of water to it) and when it’s done, add the remaining ingredients.  Stir to combine and simmer for 5 minutes or until liquid is absorbed and mixture is fairly thick. 

Notes: Pudding will thicken once cooled, so it’s not necessary to cook all the liquid out.  And, over time in the refrigerator, the rice pudding will also thicken and if it becomes too thick, add a splash of water and stir in until it’s creamy again.

Yields: 6 hearty portions of pudding.  Will keep in the fridge for many days.  My grandma used to freeze hers and re-thaw it.

A Visual Guide

Gather your ingredients

Ingredients needed to make Cinnamon Raisin Rice Pudding

Cook the rice

Cooked rice in pot

Add everything else, stir, and simmer

Remaining ingredients added to rice in pot

Stirred and bubbling Cinnamon Raisin Rice Pudding

Garnish with extra raisins, if desired, and serve warm or chilled.  Whatever floats your rice boat.

Overhead of finished Cinnamon Raisin Rice Pudding in two ramekins on white plate

Close up of Cinnamon Raisin Rice Pudding served

The sweetened condensed milk, with vanilla extract, cinnamon, and raisins brought back wonderful childhood memories of the pudding my grandma used to make for me.

Overhead of one ramekin filled with Cinnamon Raisin Rice Pudding

So rich, creamy, sweet, and comforting.

Close up of Cinnamon Raisin Rice Pudding in ramekin

The raisins add a perfect chewy texture.

Two ramekins filled with Rice Pudding

I impressed myself that I made this from start to finish in 20 minutes.

Scott and Skylar were impressed with the taste.  Lots of oohs and ahhs.

Cinnamon Raisin Rice Pudding in ramekins showing raisins

If you happen to need other recipes to use up stray sweetened condensed milk (not that that’s a big “problem” to have) try Chocolate Peanut Butter Fudge

Stacked Chocolate Peanut Butter Fudge

 

Or No Bake Vanilla Cake Batter Chocolate Truffles

No Bake Vanilla Cake Batter Chocolate Truffles in bowl with one split open showing filling

Today’s recipe and the chocolate truffles are both: 5 ingredient recipes, and both use vanilla and sweetened condensed milk for two of the 5 items.   How’s that for trivia you don’t care about.

From my last post on Delicious Desserts, I’m glad I got you drooling!

And also, thanks for your Best Of Submissions.  Keep ’em coming.  I’ll close the comments once I am in recipe submission overload.  But I’m not there, yet.

Questions:

1. Do you like rice pudding?

Yes, and I had not had any in about 20 years since my grandma last made me some.  Kozy Shack from the grocery store doesn’t count because it’s not homemade, but I will admit, that stuff is good!

2. Have you ever made rice pudding?

Not until this recipe.  I had no idea what I was doing but everything seemed to turn out, just fine.

3. Have you ever made real pudding from scratch? Not talking Jello Pudding from the box.

I have not because eggs and cornstarch aren’t ingredients I work with much.

The closest thing I come to “pudding” is Raw Vegan Chocolate MousseNo corn starch involved.  Just a secret ingredient.

 

Close up of Raw Vegan Chocolate Mousse

Have a great Sunday!

 

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