This vanilla raisin rice pudding is a modern twist on a classic comfort food. Creamy, delicious, and so satisfying, it's perfect for breakfast or dessert.
Rice pudding is one of those classic comfort foods that instantly takes you back to childhood, and for me, it’s always been a nostalgic trip down memory lane. Growing up, my mom would make rice kasha (as we called it) pretty often, especially for breakfast. It’s a staple in Belarusian homes, especially for kids, and I can still remember the warmth and comfort it provided as we gathered around the table. There’s just something about that creamy texture and the subtle sweetness that makes it so satisfying.
To give this childhood favorite a little modern twist, I decided to kick things up a notch by adding raisins, a touch of orange zest, and a whole vanilla bean. The result? Absolutely delicious! It’s no longer your average rice pudding—this version is creamy, flavorful, and so satisfying. The vanilla adds a rich depth of flavor, the raisins give it a little sweetness, and the orange zest adds a pop of citrusy brightness. It’s like having dessert for breakfast, but still wholesome and filling enough to keep you going all morning long.
What I love most about this recipe is how simple it is. It's a total revamp of the classic rice pudding, but still just as comforting and easy to make. Whether you’re serving it as a hearty breakfast, a cozy dessert, or even a snack, this vanilla raisin rice pudding is sure to hit the spot.
Ingredients:
1 cup medium grain rice
2 cups water
½ teaspoon salt
4 - 5 cups milk
¼ cup sugar ( I use even less)
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 Tablespoons butter
How To Make Rice Pudding With Raisins
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. 
Easy Rice Pudding With Raisins
Ingredients
- 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
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, 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.
Should I rinse rice before using it?
You can if you want to, Lilia. It will not make a significant difference either way.
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 ❤️
I'm so glad you enjoyed it, Yelena. Thanks for taking the time to write.
Do you serve this warm or cold? If you can serve it cold, do you still add the butter?
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!
Rice Pudding brings me back to my childhood too:). I'm so glad this recipe caught your eye, Carolyn.
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
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
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.
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)
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!
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?
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.
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!
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.
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
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.
This takes me back to my childhood! I completely forgot about this dish 🙂
It's one of those nostalgic recipes, Katya:). Glad I brought it back to your memory.
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
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.