Creamy rice pudding is a comforting conclusion to any meal. The delicate texture of medium-grain white rice contributes to its luscious, moist consistency. Raisins are a typical embellishment, but you can add other dried fruits, such as apricots, cherries or cranberries.
- 5 cups half and half
- 1 cup medium-grain white rice
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup golden raisins
- Cinnamon sugar
- Heavy cream, whipped to soft peaks and chilled (optional)
In a large saucepan over medium-high heat, combine the half-and-half and rice and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally at the beginning and constantly the last few minutes to avoid scorching, for about 18 minutes. The rice should be soft, the mixture should be very creamy, and not all of the liquid should be absorbed. Remove from the heat and stir in the granulated sugar, mixing well.
In a small bowl, whisk together the egg yolks, vanilla and cinnamon until blended. Add 1/2 cup of the rice mixture, whisking to blend. Return the egg yolk-rice mixture to the saucepan and mix well. Add the butter and raisins and stir until evenly distributed.
Pour the pudding into a 1-qt serving bowl and let cool to room temperature. Sprinkle with cinnamon sugar and serve with whipped cream, if desired.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
611 calories; 29g total fat; 156mg cholesterol; 88mg sodium; 80g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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