Print Recipe

Cinnamon-Scented Raspberry Rice Pudding


  • 1 cup uncooked Texmati or Basmati rice
  • 4 cups milk (can use 1% or 2% if desired)
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 pint fresh raspberries


  1. Heat oven to 325 degrees F.
  2. Rinse rice well.
  3. In a saucepan, combine rice, milk, sugar, vanilla extract, cinnamon and salt. heat to simmer, and simmer uncovered for 5 minutes.
  4. Turn mixture into a shallow 2-quart baking dish, which has been sprayed with nonstick cooking spray. Cover with aluminum foil, and bake until rice has absorbed most of the liquid, about 35 to 40 minutes.
  5. Remove aluminum foil and fold in raspberries.
  6. Serve warm with cream, if desired.

Makes 6 servings.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.