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Rice Pudding with Raisins

Posted by Peggy on March 2, 2010

Rice Pudding with Raisins
Recipe: Rice Pudding with Raisins


  • 3-4 cups whole milk, half-and-half or combination
  • 1 tablespoon unsalted butter
  • 3/4 cup white, enriched rice, rinsed (short grain or arborio; do not use instant rice)
  • 3 tablespoons sugar
  • Zest and juice from 1 orange
  • 1 (3-4 inch) cinnamon stick
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cream, whipped
  • 1/2 cup raisins, plumped in hot water or sherry
  • Grated nutmeg, optional


  1. Bring 3 cups half-and-half or milk and butter to a boil. Stir in rice, sugar, orange juice (reserving zest), and cinnamon stick and reduce heat to simmer. Stirring frequently to avoid burning bottom of pan, continue cooking about 45 minutes or until rice is tender, adding additional half-and-half or milk until rice is tender.
  2. Transfer rice pudding to a bowl and stir in vanilla and zest. When pudding has cooled to room temperature stir in raisins and fold in whipped cream. Spoon into individual bowls and garnish with reserved orange zest and nutmeg, if using.

Active Time: 10 minutes

Simmer Time: 45 minutes, or longer

Number of servings (yield): 4-6

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