Feastical

Your New Favorite Holiday Tradition: Creamy Christmas Rice Pudding

Hey friends, Beau here from Feastical! Can you smell that? It’s officially that time of year. The air is crisp, the lights are twinkling, and my kitchen is officially buzzing with the smells of the season. And if there’s one aroma that truly sends me right back to my happiest childhood Christmas memories, it’s the warm, spiced, and utterly comforting scent of rice pudding simmering on the stove.

I’m talking about the kind of dessert that feels less like a fancy plated affair and more like a big, warm, edible hug. This isn’t just any rice pudding; this is Christmas Rice Pudding. We’re taking a simple, humble classic and dressing it up for the holidays with cozy cinnamon, plump, brandy-kissed raisins, and the bright, sunny spark of fresh orange zest. It’s creamy, it’s dreamy, and it’s the ultimate bowl of comfort food that brings everyone together around the table.

Maybe you’ve never made rice pudding before, or maybe it’s an old family staple you’ve been meaning to perfect. Either way, you’ve landed in the right spot. I’m pulling up a virtual stool next to you, and we’re going to whip up a batch of this magic together. I’ll share all my best chef hacks, the story behind why this dish means so much to me, and how you can make it your own. So, grab your favorite wooden spoon and let’s get cooking!

A Stirring of Memories: Why This Pudding Means Christmas

Before we dive into the ingredients, I have to tell you about the first time this dish truly clicked for me. It wasn’t in a fancy restaurant or from a cookbook. It was in my Nana’s kitchen, probably around age eight. I was perched on a step-stool, “supervising” (which mostly meant sneaking tastes of the raisins she was plumping in a little bowl).

The whole house smelled like pine and sugar cookies, but Nana’s corner of the kitchen was all about this rich, milky, cinnamon-infused pot. She’d stir it slowly, patiently, telling me stories about her mother making the same pudding back in Ireland, but with whatever they had on hand. It was never about perfection; it was about presence. That constant, gentle stirring was a quiet meditation in the middle of the holiday chaos. The reward was a steaming bowl shared after decorating the tree, feeling so full of love and goodness. For me, this Christmas Rice Pudding will always taste like family, tradition, and the simple, soulful joy of being together. Now, let’s make some new memories, shall we?

Gathering Your Cast of Characters: The Ingredients

Part of what makes this recipe so wonderful is its beautiful simplicity. These are pantry and fridge staples that come together to create something truly special. Here’s what you’ll need and my quick chef insights on each one.

• 1 cup Arborio or short-grain rice: This is our star! Arborio rice (the same kind used for risotto) is my top choice because its high starch content is the secret to that luxuriously creamy texture. No Arborio? Any short or medium-grain rice like sushi rice will work beautifully.
• 4 cups whole milk & 1 cup heavy cream: This dynamic duo is the base of our creamy dream. The milk provides the body, and the cream adds an incredible richness. Chef’s Tip: For a slightly lighter version, you can use half-and-half instead of cream, but I highly recommend the full-fat experience for the holidays!
• ⅓ cup sugar: This sweetens the deal. I find this amount gives the perfect level of sweetness without overpowering the other flavors. You can use white granulated sugar, and for a deeper, almost caramel-like note, light brown sugar is a fantastic swap.
• 1 tsp ground cinnamon: The quintessential holiday spice. It brings warmth and that classic Christmas flavor right to the forefront.
• ½ tsp salt: Do not skip this! Salt is the magic ingredient that makes all the other flavors pop. It balances the sweetness and enhances the creamy richness.
• ½ cup raisins: Little bursts of chewy sweetness. I like to plump mine up in a bit of warm water, orange juice, or even a splash of brandy for 10 minutes before adding them—it makes them incredibly juicy!
• Zest of 1 orange: This is the secret weapon! The bright, citrusy aroma cuts through the richness and makes the whole dish taste festive and fresh.
• 1 tsp vanilla extract: The finishing touch that adds a layer of warm, comforting flavor. Use the real stuff if you have it!
• Optional Garnishes: A drizzle of cold cream, a sprinkle of cinnamon, chopped toasted nuts (pecans or almonds are great), or a cinnamon stick for stirring.

Let’s Get Cooking: The Step-by-Step Guide

Okay, team! This is where the magic happens. It’s a simple process, but a few key tips will take your pudding from good to “can-I-have-third-helpings?” great.

1. Combine and Simmer: In a large, heavy-bottomed saucepan or Dutch oven, combine the rice, milk, cream, sugar, cinnamon, and salt. Give it a good whisk to incorporate the cinnamon and sugar. Now, bring this lovely mixture to a gentle simmer over medium heat. Chef’s Hack: A heavy-bottomed pot is your best friend here—it distributes heat evenly and prevents the milk from scorching on the bottom.
2. The Slow Simmer (This is the important part!): Once it’s simmering, immediately reduce the heat to low. We want the gentlest of bubbles. Cook uncovered for 30-35 minutes, stirring frequently. I like to use a flat-bottomed wooden spatula or spoon and make sure I scrape the bottom and sides of the pot with each stir. Why so often? This constant agitation helps release the starch from the rice, which is what thickens the pudding into a creamy masterpiece. It’s also your best defense against sticking or burning. You’ll know it’s ready when the mixture has thickened significantly and the rice is tender. It will continue to thicken as it cools, so don’t worry if it seems a little loose.
3. The Flavor Finish: Stir in the plumped raisins (and any soaking liquid if you used juice or brandy!), the vanilla extract, and the fresh orange zest. Let it simmer for another 5 minutes on low heat. This allows those new flavors to meld beautifully into the creamy base. Take a whiff—it’s going to smell incredible.
4. Serve It Up: Remove the pot from the heat. Your pudding is now ready to serve warm, or you can transfer it to a bowl, press a piece of plastic wrap directly onto the surface (to prevent a skin from forming), and chill it in the fridge for a cold, refreshing treat.

How to Serve Your Christmas Masterpiece

This pudding is incredibly versatile. I love serving it warm, right out of the pot, especially on a cold evening. Ladle it into your prettiest bowls or even into mugs for a truly cozy experience.

The garnishing is where you can have fun! I always offer a small pitcher of cold heavy cream or vanilla custard for drizzling over the top—the contrast between the warm pudding and cool cream is divine. A final dusting of cinnamon or nutmeg adds a beautiful touch. For a bit of crunch, sprinkle on some chopped, toasted pecans or slivered almonds. And for the adults, a small glass of dessert wine or Irish coffee on the side makes it a truly special end to a holiday meal.

Make It Your Own: Delicious Recipe Variations

One of the best things about this recipe is how easily you can adapt it. Here are a few of my favorite twists:

• Bourbon-Soaked Cherry: Swap the raisins for dried cherries that you’ve plumped in a tablespoon of bourbon. It adds a wonderful depth and a slightly tart flavor.
• Coconut Dream: For a tropical twist, use one can of full-fat coconut milk and reduce the whole milk by 1 ½ cups. Top with toasted coconut flakes and a sprinkle of cardamom instead of cinnamon.
• Apple Pie Pudding: Stir in ½ cup of finely diced, sautéed apples (cooked with a little butter and brown sugar) along with the raisins. It’s like apple pie and rice pudding had a delicious baby!
• Dairy-Free Delight: You can absolutely make this vegan! Use a rich, creamy plant-based milk like oat or cashew milk, and substitute coconut cream for the heavy cream. It works like a charm.
• Baked Version: Feeling fancy? Pour the combined mixture into a buttered baking dish, dot the top with a little butter, and bake at 350°F (175°C) for about an hour, stirring once halfway through, until set and golden on top.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much from my Nana’s original. She would laugh that I’ve “fancied it up” with orange zest and heavy cream—she was a “whole milk and a pinch of nutmeg” kind of cook. But that’s the beauty of recipes; they’re meant to be lived in and adapted.

One of my funniest kitchen fails involved this very dish. I was filming a video for the blog and was talking to the camera, completely distracted. I was stirring away, but not paying attention to the heat. Let’s just say I created a cinnamon-and-milk cement on the bottom of my favorite pot. The smoke alarm sang me a song of its people. The moral of the story? Low and slow, friends. Low and slow. And maybe don’t try to be a TV chef while making a starch-heavy pudding!

Your Questions, Answered: FAQs & Troubleshooting

Q: My pudding is too thin/runny. What did I do wrong?
A: Don’t panic! First, it will thicken significantly as it cools. If it’s still too thin after cooling, you can simmer it for a few more minutes to reduce further. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold milk and stir it in, then simmer for 2-3 minutes to thicken.

Q: Can I make this ahead of time?
A: Absolutely! This is a fantastic make-ahead dessert. Prepare it fully, let it cool, then cover and refrigerate for up to 3 days. It will thicken in the fridge, so you may want to stir in a little extra milk or cream when you reheat it to get back to that creamy consistency.

Q: My rice is still a little crunchy after 35 minutes. Help!
A> This usually means your heat was a touch too low or your rice was particularly stubborn. Just add a splash more milk and continue simmering, stirring frequently, until the rice is completely tender. It might take an extra 5-10 minutes.

Q: Can I use instant pot or slow cooker?
A: You bet! For the Instant Pot: Combine all ingredients (except vanilla, zest, and raisins) and cook on high pressure for 15 minutes, then do a natural release for 10 minutes. Stir in the remaining ingredients. For a slow cooker: Combine everything (again, hold the vanilla, zest, and raisins) and cook on low for 3-4 hours, stirring occasionally, then stir in the rest.

Christmas Rice Pudding

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• Author: BeauCollier

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Description

A warm, spiced, and creamy rice pudding with brandy-kissed raisins and a hint of orange zest—perfect for holiday gatherings or a comforting treat on a chilly evening.

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Ingredients

Scale 1x2x3x

• 1 cup Arborio or short-grain rice

• 4 cups whole milk

• 1 cup heavy cream (or half-and-half for lighter version)

• ⅓ cup sugar (white or light brown)

• 1 tsp ground cinnamon

• ½ tsp salt

• ½ cup raisins, plumped in warm water, orange juice, or brandy

• Zest of 1 orange

• 1 tsp vanilla extract

Optional Garnishes:

• Cold cream or custard

• Sprinkle of cinnamon or nutmeg

• Chopped toasted pecans or almonds

• Cinnamon stick for stirring

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Instructions

1. Combine & Simmer

• In a large, heavy-bottomed saucepan or Dutch oven, combine rice, milk, cream, sugar, cinnamon, and salt.

• Bring to a gentle simmer over medium heat, whisking to combine.

2. Slow Simmer

• Reduce heat to low and cook uncovered 30–35 minutes, stirring frequently.

• Scrape the bottom and sides with each stir to release starch and prevent sticking.

• Rice should be tender and mixture thickened (it will thicken more as it cools).

3. Add Flavor

• Stir in plumped raisins (and any soaking liquid), vanilla extract, and orange zest.

• Simmer another 5 minutes for flavors to meld.

4. Serve

• Serve warm in bowls or mugs, or chill in the fridge for a cold treat.

• Garnish with optional toppings: cold cream, cinnamon, toasted nuts, or a cinnamon stick.

Notes

• Too Thin: Will thicken as it cools; simmer longer or add a cornstarch slurry.

• Make Ahead: Refrigerate up to 3 days; reheat with extra milk or cream.

• Rice Crunchy: Continue simmering with extra milk until tender.

Nutrition

• Calories: 310 Cal
• Fat: 12g
• Protein: 6g

Nutritional Information (Approximate)

Let’s be real—this is a holiday treat, meant to be enjoyed for its soul-warming properties! But here’s a general breakdown per serving (based on 6 servings, without optional garnishes).

• Calories: 310
• Fat: 12g
• Carbohydrates: 44g
• Sugar: 22g
• Protein: 6g
• Fiber: 1g

Remember, these are estimates. Using lower-fat milk, sugar substitutes, or adding different mix-ins will change these values.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My heart-warming, belly-filling, everything-you-need-for-Christmas recipe for the coziest rice pudding on the planet.

I hope this recipe finds its way into your holiday rotation and becomes a tradition that your family looks forward to year after year. The real secret ingredient, as always, is the love and the stories you stir into it. So put on some holiday tunes, grab a spoon, and enjoy the process. It’s not just about the delicious dessert at the end; it’s about the joy of creating it.

I’d love to hear how it turns out for you! Tag me @Feastical on social media so I can see your beautiful creations. From my kitchen to yours, Merry Christmas and happy cooking!