This Lemon Cinnamon Rice Pudding is a creamy, aromatic treat that can be tailored to suit a variety of tastes. The combination of lemon zest and cinnamon creates a bright and warming flavor profile, while golden raisins add a hint of natural sweetness. This recipe is endlessly adaptable—try adding spices like cardamom, star anise, or nutmeg; swapping in citrus zest like lime, orange, or grapefruit; or mixing in dried fruits like apricots or reduced-sugar cranberries for a personalized touch.
For extra texture and indulgence, top the pudding with chopped nuts, shredded coconut, or mini chocolate chips. Whether served warm or chilled, this dish is a comforting and satisfying dessert or snack. If you like this pudding but want a version without rice, check out this maple chia seed pudding.
Dr. Blake’s Top Tip: Stir the pudding frequently while cooking to prevent sticking and achieve a creamy texture. Letting it rest for 10 minutes before chilling allows the flavors to meld beautifully.
3/4 cup short-grain rice, cooked according to package directions
4 cups oat or non-dairy milk
1 cinnamon stick
Zest of one lemon
1/2 cup golden raisins
1 tablespoon honey
Ground cinnamon, for garnish
1 Using a large saucepan over medium-high heat, combine the cooked rice, milk, cinnamon stick, lemon zest, raisins, and honey and bring to a boil. Reduce the heat to low and cook until the pudding thickens to a creamy consistency, about 25 minutes, stirring frequently to prevent sticking.
2 Remove from the heat, discard the cinnamon stick, and set aside to rest for 10 minutes. Transfer to a serving bowl and refrigerate until cool; sprinkle with cinnamon before serving.