Cinnamon Rice Pudding

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.

Cinnamon Rice Pudding Cinnamon Rice Pudding
There's nothing like the creamy, sweet comfort of homemade rice pudding—this cinnamon and brown sugar version, studded with raisins is sure to satisfy.
Yield: serves 8


  • 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


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