Rice pudding with raisin & cinnamon syrup

Rice pudding with raisin & cinnamon syrup

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(13 ratings)

Prep: 10 mins Cook: 40 mins

More effort

Serves 8
Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Nutrition and extra info

Nutrition: per serving

  • kcal317
  • fat8g
  • saturates5g
  • carbs58g
  • sugars39g
  • fibre0g
  • protein7g
  • salt0.17g
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  • 200g pudding rice
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1l whole milk
  • 100g caster sugar
  • 85g raisins or sultanas
  • 1 cinnamon stick
  • 100g light brown muscovado sugar
  • 3 tbsp double cream


  1. Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.

  2. Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.

  3. Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

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Comments, questions and tips

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18th Jan, 2014
OK, so maybe I should have read ahead, but when it says add the sugar, it would be clearer to say 'add the CASTER sugar'. I added both sugars at this point.
7th Sep, 2012
Easy to make, but a little time consuming. Not my favourite rice pudding, but nice to try something different. I used skimmed milk and half a lemon Made a sweet rice pudding, very citrus. If you are not such a citrus fan maybe take out orange or lemon. NB: I used 1 pint of milk and my receipe worked fine. 1litre would have been WAY too much for my receipe. Perhaps it is beacuse I used skimmed? Try with a pint and maybe add the other pint later?
22nd Aug, 2012
Loved this, as did my guests. Loved the raisin topping, but will maybe try a different fruit topping next time. So easy to prepare ahead and just keep in fridge till guests arrive.
23rd Jul, 2012
Made this following the recipe for my mum, who felt like eating rice pudding. However, instead of pudding rice, I used basmati rice, which adjusted how long it took for the sauce to thicken with the rice. Instead of taking 20-25 minutes, it took 30-35 minutes instead. The overall result was very good and the rice pudding not only looked great, but smelt great too.
whitechoco84's picture
17th Jan, 2012
Loved this, was a hit with my partner too! Nice change from regular rice pudding. Would love to try it in the slow cooker too, as the rice was still not cooked enough. (I froze it anyway)
whitechoco84's picture
13th Jan, 2012
Does anyone know if this is freezable?
7th Dec, 2011
Delicious! I substituted some of the milk for coconut milk and served it with fresh mango slices instead of the raisins. Clean plates all round. It's ideal to make for friends as it can be prepared and cooled earlier in the day.
26th Aug, 2011
Do I add the cream to the raisins?
17th Jun, 2011
Delicious . I made in slow cooker and ended up with lovely rice pudding. The lemon and orange zest are nice touch. I added spritz of lime or lemon juice to up citrus element. Lovely.
23rd May, 2011
This is lovely, a simple but very tasty dish. The raisin syrup was lovely, but I will try with maybe a fruit compote for the summer months, maybe pineapple or orange!


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