Rice Pudding with Raisins

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

When you are in the mood for a hearty, comforting dessert, rice pudding is a great choice. It has all the satisfaction of flour-thickened stove-top pudding, but it is naturally gluten free. Enjoy it warm or cold.


  • Milk, 3⠓ cups (27 fl oz/825 ml), or more as needed
  • Arborio rice, cup (5 oz/155 g)
  • Golden raisins, ½ cup (3 oz/90 g)
  • Sugar, ½ cup (4 oz/125 g)
  • Kosher salt, ¼ teaspoon
  • Pure maple syrup, 3 tablespoons
  • Pure vanilla extract, 1 teaspoon
  • Freshly grated nutmeg


  1. In a heavy saucepan over high heat, combine the milk, rice, raisins, sugar, and salt. Bring to a boil, stirring occasionally. Reduce the heat to low and cook, uncovered, stirring frequently, until the rice is tender and the mixture is thick, about 40 minutes.
  2. Add the maple syrup, vanilla, and nutmeg to taste to the rice mixture. Stir to mix well.
  3. To serve, spoon the hot pudding into bowls. Or, refrigerate the pudding for up to 2 days, thinning with milk, if needed, and serve cold.