Cinnamon Rice Pudding

  • Serves

    serves 8


There's nothing like the creamy, sweet comfort of homemade rice pudding. The brown sugar in this recipe lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Either cassia or cinnamon will work in this dessert, but true cinnamon makes a more harmonious match.


  • 6 tbsp. raisins
  • 1 tbsp. dark rum
  • 6 tbsp. short-grain rice
  • 14 tsp. kosher salt
  • 2 12 cups half-and-half
  • 12 cup packed finely grated Panela or light brown sugar
  • 2 (4") sticks cinnamon
  • 1 egg yolk, lightly beaten
  • 34 tsp. vanilla extract
  • Ground cinnamon, for garnish


Step 1

In a bowl, combine raisins and rum; let soak for 30 minutes.

Step 2

Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.

Step 3

Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.

Step 4

Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.

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