Rice-and-Raisin Pudding

Rice-and-Raisin Pudding
Servings: 8 Prep 5 mins Cook 45 mins


  • 4 cups milk
  • 1 cup long-grain white rice (not converted)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup dark seedless raisins
  • 3/4 cup boiling water
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup half-and-half

Make It

1. Bring milk, rice, sugar, salt to boiling in saucepan. Reduce to medium-low; simmer, uncovered, until water is absorbed, rice is tender, mixture thickened, 40 to 45 minutes. (Near end, reduce heat to low to avoid scorching.) Five minutes before end of cooking, stir in 1/2 cup cream.

2. Place raisins in small bowl. Add boiling water; let soften, 5 minutes. Drain. Stir raisins into rice mixture.

3. Mix remaining 1/2 cup cream, egg in bowl. Stir small amount hot rice into egg mixture. Stir egg mixture into rice in pan. Simmer until thickened (instant-read thermometer registers 160 degrees F), 3 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes. Stir in half-and-half. Serve warm, or chill 2 hours, then serve. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 445, Fat, total (g): 19, chol. (mg): 92, sat. fat (g): 11, carb. (g): 63, fiber (g): 1, pro. (g): 19, sodium (mg): 237, Percent Daily Values are based on a 2,000 calorie diet.