Rice Pudding With Golden Raisins
Updated Feb. 28, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3½cups whole milk
- ¼cup heavy cream
- ⅓cup light brown sugar
- ½cup long-grain white rice
- ¼teaspoon salt
- 1vanilla bean, split
- 1cinnamon stick or 4 cardamom pods
- 1strip orange peel, 1-inch wide
- ⅓cup golden raisins
- Crème fraîche, for serving (optional)
Nutritional analysis per serving (8 servings)
186 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 5 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don’t let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Step 2
Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.
Private Notes
Comments
So for a super easy non dairy version: 1 can Trader Joe's coconut cream, 1 can TJ reduced fat coconut milk (adds up to the 3 1/2 of milk called for), follow rest of directions but up the cardamom pods to taste (at least 6 to 8) and add another orange peel as coconut flavor is more assertive than milk and cream. Double raisins and soak them in dark rhum, diluted with hot water if you have kids - they'll be ready to mix in when rice is cooked. Top with pistachios. Dribble honey to taste.
Really good and easy. I used arborio rice, and, since I didn't have a vanilla bean, added a few drops of extract at the end. I also used skim milk, instead of both the whole and the cream -- and, while I'm sure it would have been tastier (and creamier) with the proper ingredients, mine came out good, if not quite as indulgent.
followed recipe (used cinnamon stick), except skipping golden raisins and creme fraiche. my mixture took about 35mins to thicken from beginning to end. it simmered for 30mins but still a bit fluid at that point. but then for the next min or so, it started to thicken and quickly reached the right consistency in about another 3-4 mins. really good and super easy to make. creamy but not too sweet. i prefer it at room temperature. this recipe is a keeper.
Want to use arborio rice? I did! I used 4 cups of whole milk and skipped the cream. Everything else was exactly according to directions. It took me about 35 minutes over low heat. The rice was tender and though the milk had thickened it was still very thin. It set up very nicely though & I really enjoyed it. Soaked golden raisins in cognac for a bit of tang.
Tried this with short grain Korean rice, because I am trying to cook what I have and not add to my bulging pantry. It was fine, but next time I would add maybe another half cup of milk to make it more creamy.
I halved the recipe as, aside from me, I live in a household of rice pudding haters (pfft!), and I’d say it really just yields two portions. I didn’t have any double/heavy cream, so just used whole milk and it was definitely rich enough. I did everything else as directed, but put a little ground cardamom in alongside the cinnamon stick and it was delicious. I found it rather sweet; I’d be tempted to reduce the sugar by a third the next time I make it, but appreciate that everyone has different tastes. The golden raisins gave a welcome burst of slight tartness; I popped them in about 10 mins before it finished cooking and they plumped up nicely. Absolutely delicious and comforting, and I’ll make it again!