Raisin Rice Pudding

This classic Greek-style rice pudding is the ultimate comfort food dessert. Slowly simmered until luxuriously creamy, it features tender grains of rice infused with the warm aroma of cinnamon and sweetened with golden raisins. The addition of a rich egg yolk custard at the end gives it a silky, velvety texture that distinguishes it from simpler stovetop puddings. It is a nostalgic dish perfect for family dinners, holiday gatherings, or a cozy weekend treat. Simple ingredients come together to create a deeply satisfying and homestyle flavor profile that pairs beautifully with a sprinkle of nutmeg or a dollop of whipped cream.

Cooking Method: Boiling, Stewing

Cuisine: Greek

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 119.7

Dietary: Gluten-free, Vegetarian

Description

This classic Greek-style rice pudding is the ultimate comfort food dessert. Slowly simmered until luxuriously creamy, it features tender grains of rice infused with the warm aroma of cinnamon and sweetened with golden raisins. The addition of a rich egg yolk custard at the end gives it a silky, velvety texture that distinguishes it from simpler stovetop puddings. It is a nostalgic dish perfect for family dinners, holiday gatherings, or a cozy weekend treat. Simple ingredients come together to create a deeply satisfying and homestyle flavor profile that pairs beautifully with a sprinkle of nutmeg or a dollop of whipped cream.

Ingredients

4 cups Milk (whole or 2%, not low-fat)
2/3 cups Medium- or short-grain white rice
1/3 cups Sugar
2 tablespoons Unsalted butter
1 stick Cinnamon
1/4 teaspoon Salt
1/3 cups Golden raisins
2 teaspoons Vanilla extract
2 large Egg yolks

Directions

1
Combine 4 cups milk, rice, sugar, butter, cinnamon stick, and salt in a heavy large saucepan.
2
Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour.
3
Remove from heat and discard the cinnamon stick.
4
Stir in raisins and vanilla extract.
5
Pour the remaining 3/4 cup milk into a heavy small saucepan and bring to a simmer.
6
Whisk egg yolks in a medium bowl to blend.
7
Gradually whisk the hot milk into the beaten yolks.
8
Return the egg mixture to the same saucepan and stir over medium heat until a thermometer registers 160 degrees F, about 2 minutes (do not boil).
9
Stir the egg mixture into the rice mixture.
10
Transfer the rice pudding to a large nonmetal bowl.
11
Cover and chill until cold, about 30 minutes.
12
Thin with more milk if desired, then spoon into bowls and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 119.7kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 2.0g10%
Cholesterol 5.7mg2%
Sodium 114.0mg5%
Total Carbohydrate 14.2g5%
Dietary Fiber 0.0g0%
Sugars 14.2g
Protein 9.7g20%

* 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: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding may thicken as it cools; stir in a splash of milk before serving to restore desired consistency.

Ingredient Substitutions: For a richer flavor, use whole milk. If golden raisins are unavailable, regular dark raisins work well. You can also add a pinch of nutmeg or orange zest for variation.

Cooking Tip: Stirring frequently during the simmering process prevents the rice from sticking to the bottom of the pan and ensures a smooth, creamy texture.

Keywords: rice pudding, greek dessert, raisin pudding, comfort food, custard, stovetop pudding, vanilla rice, creamy dessert, traditional greek, easy dessert, family dinner, holiday treat, short grain rice, egg yolk custard, cinnamon dessert

Read it online: https://www.chefs-mate.com/recipe/raisin-rice-pudding/