Cozy Leftover Rice Pudding Recipe with Warm Cinnamon and Raisins Made Easy

Let me tell you, the aroma of warm cinnamon swirling through creamy rice pudding, dotted with plump raisins, is downright irresistible. It’s the kind of comforting scent that wraps around you like a cozy blanket on a chilly evening. The first time I made this cozy leftover rice pudding with warm cinnamon and raisins, I was honestly blown away. I had a bowl of plain leftover rice sitting in the fridge, and I thought, “Why not sweeten it up and make something special?” That moment when the pudding thickened gently on the stove, the cinnamon scent filling my kitchen, was the kind of pause where you take a deep breath and smile—you just know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make rice pudding on rainy days, stirring it slowly while we gathered around the kitchen table. This recipe feels like a nod to those days but with a modern twist that uses leftover rice, making it dangerously easy and wonderfully thrifty. My family couldn’t stop sneaking spoonfuls off the pot while it cooled (and honestly, I can’t blame them). Whether you need a sweet treat to brighten up your Pinterest cookie board, a cozy dessert for a quiet night, or a way to rescue leftover rice from the fridge, this warm cinnamon and raisin rice pudding recipe is your next go-to. I’ve tested it multiple times in the name of research, of course, and it’s become a staple for family gatherings and simple indulgences alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this cozy leftover rice pudding with warm cinnamon and raisins ticks so many boxes. Here’s why it’s become such a family favorite:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute sweet fixes.
• Simple Ingredients: No need for fancy grocery trips; chances are you already have everything in your pantry and fridge.
• Perfect for Cozy Nights: This comforting dessert fits perfectly after a chilly day or as a sweet breakfast treat.
• Crowd-Pleaser: Both kids and adults rave about the creamy texture and warm cinnamon flavor combo.
• Unbelievably Delicious: The raisins plump up with warmth, and the cinnamon adds just the right amount of spice that feels like a warm hug.

What really sets this recipe apart is the use of leftover rice, which means no need to cook rice from scratch—saving you time and effort. Plus, the gentle simmering technique creates a silky pudding that isn’t gluey or overly thick. The cinnamon and raisins bring a nostalgic, almost magical flavor that makes every bite feel special. This isn’t just any rice pudding—it’s the best cozy comfort food you’ll make this week. It’s the kind of recipe that makes you close your eyes after the first bite and smile because you’re tasting something truly comforting yet effortless.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap or omit based on what you have on hand.

• Leftover cooked rice (about 2 cups or 400 grams) – jasmine or basmati works great for texture
• Whole milk (2 cups / 480 ml) – adds creaminess; use any milk or milk alternative like almond or oat milk if preferred
• Heavy cream (1/2 cup / 120 ml) – optional but recommended for richness
• Granulated sugar (1/3 cup / 65 grams) – adjust to taste; brown sugar adds a deeper flavor if you like
• Cinnamon (1 to 1 ½ teaspoons) – ground cinnamon for that warm, inviting spice
• Raisins (1/2 cup / 75 grams) – soak in warm water or rum for extra plumpness, optional but highly recommended
• Vanilla extract (1 teaspoon) – boosts flavor and balances sweetness
• Salt (a pinch) – enhances all the flavors
• Butter (1 tablespoon) – adds a silky finish and richness

For best results, I recommend using full-fat milk and cream because they help create that luscious, velvety texture I adore. If you’re dairy-free, coconut milk and coconut cream work nicely too, giving it a subtle tropical twist. When selecting your cinnamon, try to get good quality ground cinnamon—Ceylon cinnamon is my personal favorite for its delicate aroma. And don’t skip soaking the raisins for a few minutes in warm water or a splash of rum; it makes a huge difference, plumping them up and making each bite juicy and tender.

Equipment Needed

• Medium saucepan: For gently simmering the pudding. A heavy-bottomed pan works best to prevent sticking or burning.
• Wooden spoon or silicone spatula: For stirring the pudding frequently.
• Measuring cups and spoons: To keep the recipe accurate and consistent.
• Bowl: For soaking the raisins (optional).
• Whisk: To blend sugar and milk smoothly.

If you don’t have a heavy-bottomed pan, just keep the heat low and stir often—that’s how I’ve managed for years without fancy cookware. A silicone spatula is my go-to because it scrapes the sides well and handles heat without melting. Don’t sweat it if you don’t have measuring spoons; a standard tablespoon and teaspoon from your cutlery drawer can work in a pinch. Honestly, this recipe is pretty forgiving when it comes to tools.

Preparation Method

1. Prepare the raisins: Place 1/2 cup (75 g) raisins in a small bowl and cover with warm water or rum. Let them soak for about 10 minutes while you prep everything else. This step makes them plump and juicy.
2. Combine milk, cream, and sugar: In your medium saucepan, whisk together 2 cups (480 ml) whole milk, 1/2 cup (120 ml) heavy cream, and 1/3 cup (65 g) granulated sugar. Add a pinch of salt. Warm over medium-low heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
3. Add leftover rice: Stir in 2 cups (400 g) of leftover cooked rice. Reduce heat to low and cook gently, stirring frequently to prevent sticking, for about 15-20 minutes. The mixture will thicken and become creamy. You want to see it just starting to bubble gently around the edges.
4. Incorporate cinnamon and vanilla: Add 1 to 1 ½ teaspoons ground cinnamon and 1 teaspoon vanilla extract. Stir well to evenly distribute the spices.
5. Add butter and raisins: Drain the raisins and fold them into the pudding along with 1 tablespoon of butter. The butter melts in to give a silky finish. Stir continuously until the raisins are warmed through and the pudding is thick but still spoonable.
6. Adjust consistency: If the pudding is too thick, add a splash of milk and stir; if too thin, cook a bit longer on low heat, stirring often. The final texture should be rich, creamy, and cozy.
7. Serve warm or chilled: Spoon into bowls and enjoy immediately or chill in the fridge for a few hours to let the flavors meld. I love it both ways—warm for that comforting vibe or cold when you want a refreshing sweet snack.

Quick tip: Stirring frequently is key to avoid the pudding sticking or burning on the bottom. I like to use a wooden spoon because it feels sturdy and gets right into the corners. Also, don’t rush the simmering—low and slow is your friend here to develop that creamy, luscious texture.

Cooking Tips & Techniques

Cooking rice pudding from leftover rice can feel tricky, but here are some pro tips that make it fail-proof.

• Low heat is everything: Cooking on medium-low or low heat prevents the milk from scorching and the pudding from becoming grainy.
• Stir often, but gently: Frequent stirring keeps the pudding creamy and stops rice from sticking to the pan. Use a wooden spoon or silicone spatula for best results.
• Don’t skip soaking raisins: It plumps them up beautifully and keeps them juicy, preventing them from drying out in the pudding.
• Adjust sweetness gradually: Start with less sugar—you can always add more after tasting. Some leftover rice might have a different texture or mild sweetness that changes how much sugar you want.
• Watch the texture: The pudding should be creamy but still hold its shape. If it’s too runny, keep simmering; if too thick, add a splash of milk.
• Use good quality cinnamon: It makes a noticeable difference. Ceylon cinnamon is milder and sweeter, while Cassia is stronger and more pungent.

Honestly, I’ve burned more batches than I care to admit before learning the low-and-slow rule. Now, I set a timer and stir every few minutes—multitasking while simmering is totally doable. The best part is that the pudding thickens up a bit as it cools, so don’t fret if it looks a tad runny while still warm.

Variations & Adaptations

This cozy leftover rice pudding with warm cinnamon and raisins is wonderfully adaptable. Here are some ideas to mix it up:

• Vegan version: Swap dairy milk and cream with coconut milk or almond milk, and replace butter with coconut oil or vegan margarine.
• Seasonal fruit twist: Instead of raisins, use chopped dried apricots, cranberries, or fresh berries (add fresh fruit at the end to avoid mushiness).
• Spiced version: Add a pinch of nutmeg or cardamom along with the cinnamon for a more complex flavor.
• Low-sugar option: Use natural sweeteners like maple syrup or honey, adjusting to taste, or reduce sugar altogether if you prefer less sweet.
• Rice swap: Use leftover brown rice or wild rice for a nuttier flavor and heartier texture.

One personal favorite variation I tried was stirring in a spoonful of creamy peanut butter right at the end, which added an unexpected, delicious richness. Give it a shot if you’re feeling adventurous! Also, if you want to bake the pudding, pour it into a buttered dish, sprinkle with cinnamon sugar, and bake at 350°F (175°C) for 25 minutes until golden on top.

Serving & Storage Suggestions

This cozy rice pudding shines served warm, fresh from the stove, topped with a little extra sprinkle of cinnamon or a dollop of whipped cream. It’s perfect as a sweet snack, dessert, or even a comforting breakfast on a lazy weekend morning. Pair it with a hot cup of chai tea or coffee for a truly warming experience.

To store, transfer leftover pudding into an airtight container and refrigerate for up to 3 days. The texture thickens when chilled, so you might want to stir in a splash of milk before reheating. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring frequently to keep it smooth.

Flavors actually deepen after chilling, making leftovers even tastier the next day. If freezing, portion into small containers and thaw overnight in the fridge before reheating. Keep in mind the raisins may firm up a bit after freezing but still taste great.

Nutritional Information & Benefits

This cozy leftover rice pudding with warm cinnamon and raisins offers a comforting treat with some nutritional perks. A typical serving (about 1 cup or 240 ml) provides roughly:

Calories	250-300
Protein	6-8 grams
Carbohydrates	40-45 grams
Fat	7-10 grams
Fiber	1-2 grams

Cinnamon is known for its antioxidant properties and potential blood sugar regulation benefits. Raisins add natural sweetness plus iron and potassium. Using leftover rice helps reduce food waste and makes this an economical, wholesome dessert. For gluten-free diets, this recipe is naturally safe, but watch out if using flavored or processed ingredients that may contain gluten.

From a wellness perspective, this pudding feels like a nourishing treat without going overboard on sugar or fat, especially when made with thoughtful ingredient choices. It’s a way to enjoy dessert while still feeling good about what you’re eating.

Conclusion

If you’re looking for a cozy, easy, and downright delicious way to use up leftover rice, this warm cinnamon and raisin rice pudding recipe is a winner. It’s simple, comforting, and packed with nostalgic flavors that make it feel like a warm hug in a bowl. Customize it with your favorite spices or fruits, and don’t be shy about tweaking sweetness to suit your taste.

I love this recipe because it’s flexible, forgiving, and perfect for turning something ordinary into a memorable treat. Your family and friends will thank you for it! So go ahead, try it out, and let me know how you like to enjoy your cozy leftover rice pudding.

Feel free to share your variations or questions in the comments below—I’d love to hear your take on this humble yet satisfying dessert. Happy cooking and cozy eating!

FAQs

Can I use fresh cooked rice instead of leftover rice?

Yes, you can! Just cook the rice and let it cool slightly before using. Leftover rice works best because it’s drier and absorbs the milk better, but fresh rice will still make delicious pudding.

How can I make this rice pudding vegan?

Swap the dairy milk and cream with plant-based alternatives like coconut, almond, or oat milk. Replace butter with coconut oil or vegan margarine, and check your sugar source if you want it fully vegan.

Is it necessary to soak the raisins?

It’s not required, but soaking raisins in warm water or rum for at least 10 minutes makes them plumper and juicier, enhancing texture and flavor.

Can I prepare this rice pudding ahead of time?

Absolutely! It’s great served warm or chilled. Store in the fridge for up to 3 days and reheat gently. Flavors often improve after resting overnight.

What’s the best way to reheat leftover rice pudding?

Reheat over low heat on the stove, stirring frequently, or microwave in short bursts, stirring between each. Add a splash of milk if it thickens too much during storage.

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