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Rice Pudding W/Raisins

Rice Pudding W/Raisins recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 268.2
Dietary: Gluten-free, Low-cal, Low-fat, Vegetarian
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
  • 1 quart low-fat milk
  • 1/2 cup uncooked long-grain rice
  • 1/2 cup raisins
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1 cup evaporated skim milk
  • 1.5 tsp vanilla extract
  • 1/4 tsp ground nutmeg
Directions
  1. 1
    In a large, heavy saucepan, combine the quart of low-fat milk, uncooked long-grain rice, and raisins.
  2. 2
    Bring the mixture to a boil over medium-high heat.
  3. 3
    Reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring often to prevent sticking, until the rice is almost tender.
  4. 4
    Meanwhile, in a medium bowl, whisk together the egg, egg whites, granulated sugar, and evaporated skim milk until smooth and well blended.
  5. 5
    Gradually pour the hot rice and milk mixture into the egg mixture, stirring constantly to temper the eggs and prevent curdling.
  6. 6
    Return the combined mixture to the saucepan and stir over low heat for about 3 minutes, or until the pudding is slightly thickened.
  7. 7
    Remove from heat and stir in the vanilla extract.
  8. 8
    Pour the pudding into a shallow 6-cup dish or individual dessert glasses.
  9. 9
    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.

Keywords: rice pudding, dessert, raisins, creamy, comfort food, vegetarian, easy dessert, milk, egg, nutmeg, sweet, homemade, long grain rice, breakfast, snack, classic, vanilla
Read it online: https://www.chefs-mate.com/recipe/rice-pudding-w-raisins/