I did not grow up eating rice pudding and honestly I feel a little salty about that fact now. I suppose the sound of it just never drew me in, but oh boy have I been missing out. Tender grains of creamy rice in a custard-y vanilla pudding with cinnamon sprinkled on top- what’s not to love? And while I can often take or leave raisins, the way they plump up in this recipe makes them an absolute must in my eyes. All in all, the flavors in this recipe are a heavenly combination. Now let’s talk about how to make it.

We’ve taken a bit of a shortcut for this recipe and used instant rice. This substitution means the cook time is super minimal compared to traditional recipes (that can have you standing at the stove for close to an hour!). You’ll combine all the ingredients other than the eggs and bring the mixture to a boil. From there you’ll want to reduce the heat and very slowly pour in the beaten eggs while stirring continuously. The mixture may seem too liquidy at this point, but we promise it will continue to thicken as it sets!

Once your pudding is cooked you can transfer it to your desired dish to cool. We went with a pan for easy transport to our friend’s house, but pouring the pudding into individual serving bowls also makes for a beautiful dessert when entertaining. No matter how you serve it, this sweet rice pudding is bound to be a hit!