This classic rice pudding offers a comforting blend of creamy textures and sweet, fruity notes from plump raisins. Made with long-grain rice simmered gently in milk until tender, the dish achieves a luxurious, spoonable consistency that is both nostalgic and satisfying. The addition of egg ensures a rich, velvety mouthfeel without heaviness, while a hint of nutmeg adds a warm, aromatic finish. Perfect for a light dessert or a cozy breakfast treat, this recipe comes together easily with pantry staples. It serves beautifully warm from the stove or chilled for a refreshing contrast, making it a versatile option for any occasion.
Rice Pudding W/Raisins
Description
This classic rice pudding offers a comforting blend of creamy textures and sweet, fruity notes from plump raisins. Made with long-grain rice simmered gently in milk until tender, the dish achieves a luxurious, spoonable consistency that is both nostalgic and satisfying. The addition of egg ensures a rich, velvety mouthfeel without heaviness, while a hint of nutmeg adds a warm, aromatic finish. Perfect for a light dessert or a cozy breakfast treat, this recipe comes together easily with pantry staples. It serves beautifully warm from the stove or chilled for a refreshing contrast, making it a versatile option for any occasion.Ingredients
Directions
-
In a large, heavy saucepan, combine the quart of low-fat milk, uncooked long-grain rice, and raisins.
-
Bring the mixture to a boil over medium-high heat.
-
Reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring often to prevent sticking, until the rice is almost tender.
-
Meanwhile, in a medium bowl, whisk together the egg, egg whites, granulated sugar, and evaporated skim milk until smooth and well blended.
-
Gradually pour the hot rice and milk mixture into the egg mixture, stirring constantly to temper the eggs and prevent curdling.
-
Return the combined mixture to the saucepan and stir over low heat for about 3 minutes, or until the pudding is slightly thickened.
-
Remove from heat and stir in the vanilla extract.
-
Pour the pudding into a shallow 6-cup dish or individual dessert glasses.
-
Serve warm or cold, sprinkled with ground nutmeg.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 268.2kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 2.6g13%
- Cholesterol 98.0mg33%
- Sodium 131.2mg6%
- Total Carbohydrate 44.4g15%
- Dietary Fiber 1.2g5%
- Sugars 34.5g
- Protein 13.2g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover and refrigerate leftovers for up to 3 days. The pudding will thicken as it cools; you can stir in a splash of milk to restore desired consistency when reheating.
Substitutions: You can use whole milk or half-and-half for a richer texture. Golden raisins or dried cranberries work well as alternatives to regular raisins.
Tip: Stir frequently during cooking to ensure even texture and prevent the rice from settling at the bottom.
