Rice Pudding with Raisins

Rice Pudding with Raisins

If one were pressed to name a universal comfort food, settling a sick stomach or nurturing a sad soul, rice pudding could very well be it. It appeals to small children just weaned from purées, and its subtle sweet texture gives comfort to the elderly, when frail and feeble.

According to Wikipedia, rice pudding had its origin thousands of years ago and its mutations through world cultures has resulted in endless permutations.

For a tropical twist, substitute (whole milk) coconut milk for the half-and-half, and toss the pudding with tropical fruits. I love to add raisins to rice pudding, the sweet plumpness of the fruit is a nice contrast to the texture of cooked and creamy rice. More importantly, that’s the way my grandmother made it.

I’m always striving to cut unnecessary calories from recipes, and have enjoyed the pudding, warm, without folding whipped cream into the final stage of preparation. I do find the pudding somewhat dense, however, if this final stage is eliminated; especially if the pudding is chilled.

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

Copyright © Peggy Lampman’s dinnerFeed.

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