Cinna-Raisin Rice Pudding Recipe -
Cinna-Raisin Rice Pudding Recipe
  • READY IN 37 mins

Cinna-Raisin Rice Pudding

Recipe by  

"Sweet rice pudding with raisins is simmered on the stovetop for a creamy warm dessert."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    27 mins

    37 mins


  1. Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
  2. Add milk, SPLENDA® Granulated Sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.
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  • Serving Size: 1/2 cup rice pudding

Reviews More Reviews

Nov 17, 2012

This recipe is delicious! I added 1/2 box of sugar free vanilla pudding to it and was very pleased with the result!

Sep 01, 2009

added 1/8 t nutmeg & took mine out before adding the raisins (he likes-i don't) very good. used as evening snack.


6 Ratings

Feb 24, 2007

I have diabetes and I love rice pudding,this is a Great recipe,Loved it and my family loved it. It's creamy and Great tasting.

Jul 27, 2006

its avery good recipe for health conscious people,i guess one can add milk instead of water ,and cook in milk only.while cooking can add 1 cardamom whole crushed,and imp its my moms secret,soak rice in water for say 1 hr to cook throughly, you wont feel that grainy told by another rewiewer..

Jul 26, 2006

I have been looking for this recipe for years. My mother use to make a "top of the stove" rice pudding. It was not like I remember and the rice was a little hard and there was something missing but I also know nothing tastes like mother use to make. Will try it again and doctor it up a little. Thank you.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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