Vanilla and Raisin Rice Pudding – Рисовая Каша

Vanilla and Raisin Rice Pudding-1-10 I’ve been trying to introduce my 5 year old picky eater to something other than pancakes for breakfast. I tried to remember what my Mom cooked for us when we were all small, and I thought of Molochni Soup, milk soup, which was made with either pasta or rice. We called the rice version Risovaya Kasha, or Rice Pudding, as it is known here. When I was a little girl, my Mom would make it quite often. This is a staple Russian breakfast, especially for children. Whenever I make Rice Pudding, it’s like a walk down memory lane.

Since I like to kick things up a notch, I added raisins, orange zest and a vanilla bean to my Rice Pudding. It was the BOMB! You can’t call it boring for sure, and it’s still a healthy and filling breakfast. Sometimes, I even make it to serve as a dessert. 

Ingredients:
1 cup medium grain rice

2 cups water

1/2 teaspoon salt

4 – 5 cups milk

1/4 – 1/3 cup sugar

1 vanilla bean (or 1 teaspoon vanilla extract)

1/2 – 1 teaspoon orange zest

1 handful golden raisins

1 handful regular raisins (or any other dry fruit)

1 teaspoon cinnamon

2 Tablespoons butter

Instructions:

Vanilla and Raisin Rice Pudding-1 Add the rice, salt, water, raisins and orange zest to a medium saucepan, bring to a boil, reduce to a simmer and cook, covered, for about 15 minutes, until most of the water is absorbed into the rice. Vanilla and Raisin Rice Pudding-1-4

Vanilla and Raisin Rice Pudding-1-5

Vanilla and Raisin Rice Pudding-1-6

Vanilla and Raisin Rice Pudding-1-7 Meanwhile, in another saucepan, heat the milk, sugar and vanilla bean (if you’re using vanilla extract, add it at the very end, after turning the heat off) just until the sugar dissolves. Vanilla and Raisin Rice Pudding-1-2

Vanilla and Raisin Rice Pudding-1-3 Add the milk mixture to the rice, stir, and continue cooking, covered, on medium low heat for about 30 minutes, until the rice pudding is creamy and thick. Vanilla and Raisin Rice Pudding-1-8 If you like the rice pudding to be thick and creamy, use 4 cups of milk. If you like the rice pudding to be a thinner consistency, use 5 or more cups of milk. You can also add all kinds of other dry fruit, such as cry cherries, craisins, apricots, etc.ikilk. You can also add all kinds of other dry fruit, such as cry cherries, craisins, apricots, etc.

Vanilla and Raisin Rice Pudding-1-9 Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon.  Vanilla and Raisin Rice Pudding-1-11

Vanilla and Raisin Rice Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4-6
Ingredients
  • 1 cup medium grain rice
  • 2 cups water
  • ½ teaspoon salt
  • 4 - 5 cups milk
  • ¼ - ⅓ cup sugar
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • ½ - 1 teaspoon orange zest
  • 1 handful golden raisins
  • 1 handful regular raisins (or any other dry fruit)
  • 1 teaspoon cinnamon
  • 2 teaspoons butter
Instructions
  1. Add the rice, salt, water, raisins and orange zest to a medium saucepan, bring to a boil, reduce to a simmer and cook, covered, for about 15 minutes, until most of the water is absorbed into the rice.
  2. Meanwhile, in another saucepan, heat the milk, sugar and vanilla bean (if you're using vanilla extract, add it at the very end, after turning the heat off) just until the sugar dissolves.
  3. Add the milk mixture to the rice, stir, and continue cooking,covered, on medium low heat for about 30 minutes, until the rice pudding is creamy and thick.
  4. If you like the rice pudding to be thick and creamy, use 4 cups of milk. If you like the rice pudding to be a thinner consistency, use 5 or more cups of milk. You can also add all kinds of other dry fruit, such as cry cherries, craisins, apricots, etc.ikilk. You can also add all kinds of other dry fruit, such as cry cherries, craisins, apricots, etc.
  5. Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon.
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Comments

  1. Zoya says

    Yum! This looks delicious! I’ve been thinking of this recipe for awhile and remembering it from my childhood as well but haven’t found a good recipe yet and this looks like the one! The only question I have is would long grain basmati rice work because that all I have on hand.

    Thanks!
    Zoya

    • says

      I hope you enjoy this recipe, Zoya. We sure did. If you use basmati rice, the rice pudding will not be very creamy. Medium and short grain rice has more starch, which creates the creaminess.

  2. elena says

    Olga, does the kasha or milk burn to the bottom of your pot? I’m looking for a good pot that milk won’t burn in. Thanks

    • says

      Hi Elena,
      My rice pudding didn’t burn at all. It’s pretty important to use a heavy bottomed pot, otherwise it will burn. You probably know how easily milk burn on the bottom of a pot, especially when it cooks for a while, like in this recipe. This is the pot that I have, and it is wonderful. I’ve never had anything burn in it.

  3. Anna says

    Hey Olga,
    This looks good, I am always looking for stuff for breakfast that is filling and doesn’t include eggs or pancakes, Thank You! All your recipes are great, thank you for all your hard work :)
    I am wondering if you know of a recipe that i think is similar to this, its with rice and milk and you bake it?
    Thanks!

    • says

      I know what you mean, Anna. Although I love eggs and pancakes, sometimes I feel like having something different too. I don’t have the recipe for the baked version. My Mom did make it, so I’ll have to recreate it in the future.

  4. Irina says

    Olga, did you ever try this recipe with brown rice? Do you think the recipe should be adjusted if I try to cook with brown rice?

    • says

      No, I have never tried it with brown rice. I personally wouldn’t recommend it. First of all, brown rice has a completely different texture, it’s much more fibrous and will take much longer to cook. The texture of the rice pudding will be completely different too. It will not be creamy and velvety like it is if you use medium grain or short grain rice. That is why I don’t even use long grain white rice in this recipe, although it would still work out with long grain white rice, it just wouldn’t be as creamy. It’s up to you. If you don’t care about the texture, just make sure to cook the brown rice longer.

  5. Tanya says

    I made it today, and oh my, it is sooooo good! It will certainly become a regular in our house :) thank you so much for sharing the recipe!
    I have more of a sweet tooth, so I sprinkled some brown sugar on top as well and it satisfied my taste buds! Haha
    Delicious!

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