Vanilla and Raisin Rice Pudding – Рисовая Каша
I’ve been trying to introduce my 5 year old picky eater (we are fostering at this time) 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 cup sugar ( I use even less)
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:
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. 
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. 
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. 
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 dry cherries, craisins, apricots, etc.
Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon. 
- 1 cup medium grain rice
- 2 cups water
- ½ teaspoon salt
- 4 - 5 cups milk
- ¼ 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
- 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.
- 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.
- Add the milk mixture to the rice, stir, and continue cooking,covered, over medium low heat for about 30 minutes, until the rice pudding is creamy and thick.
- 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 dry cherries, craisins, apricots, etc.
- Portion the rice pudding into bowls and garnish with a bit of butter and a sprinkling of cinnamon.
20 Comments
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Zoya
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
olgak7
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.
Katya @ Little Broken
This takes me back to my childhood! I completely forgot about this dish 🙂
olgak7
It’s one of those nostalgic recipes, Katya:). Glad I brought it back to your memory.
elena
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
olgak7
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 burns on the bottom of a pot, especially when it cooks for a while. I hope it works out for you next time.
Anna
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!
olgak7
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.
Irina
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?
olgak7
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.
Tanya
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!
Ольга
Love this recepe. I have done it many times so far. But I have a Question. What brand is your small pot that you cook kasha in? Does it stick to the bottom? I am looking for a new one that will not cause me the same problem I have had before.. Thanks)
Olga
Hi, Olichka. I need your help)) you are the cook that I really trust. I am looking for a pot to make milk kasha for my kids. I already bought a few pots, but before milk gets to the boiling point, it’s already burned on the butom. What brand of pot do you use in this recepe and do you have any pot that you would defenetely recommend for cooking milk kasha? Thanks
olgak7
Hi Olga! I use this pot that I use for small amounts of kasha. Since it has such a sturdy and thick bottom and sides, it conducts heat evenly and I haven’t had any problem with the milk burning on the bottom.
Tzivia
I made this pudding today because it’s Rosh chodesh (in Judaism it’s called the head of the month and it’s customary to make something new or something you haven’t made something in a long time), also it’s perfect for a cold wintery ny day. My mom sometimes made this pudding similar to how I made, ahhhhh such nostalgia for me. Only thing is I cooked it just slightly a little too long, but nevertheless it came out really very yummy and tasty. I think I’m gonna have some for breakfast tomorrow, yeaaaaaaaa babyyyyyyy
Carolyn
This rice pudding brought me back to my early childhood when my baba would make this for me. It is truly lovely. Thank you for sharing!
olgak7
Rice Pudding brings me back to my childhood too:). I’m so glad this recipe caught your eye, Carolyn.
Danielle
Do you serve this warm or cold? If you can serve it cold, do you still add the butter?
Yelena
Amazing recipe! Wish I came across of it sooner! I only added vanilla and it just came out perfect! Thank you Olga for a GREAT recipe! Will be a staple at our house ❤️
olgak7
I’m so glad you enjoyed it, Yelena. Thanks for taking the time to write.