Rice pudding resembles the texture and mouthfeel of tapioca but it’s made with rice, milk, sugar, vanilla, and nutmeg. Our family enjoys it with added raisins and a sprinkle of cinnamon for extra flavor.
This recipe holds a special place in my heart as it not only reminds me of my Dad, but my Grandfather too. My mom learned how to make this rice pudding from her mom and I have very fond memories of my Dad and grandfather eating it outside on the back lawn in the summertime while us kids played on the vast green lawn after dinner until sunset.
What is Rice Pudding?
Rice pudding is a creamy and comforting dessert made from rice, milk, sugar, and often flavored with vanilla and spices like cinnamon or nutmeg. It’s typically cooked slowly on the stovetop or baked in the oven until the rice is tender and the mixture has thickened. My family always added raisins (and a little rum!).
There are several ways to make rice pudding and the way I’ve always made it was with day old rice on the stovetop. It wasn’t until my mom gave me a handwritten book with my families favorite recipes, that I realized her recipe was very old school complete with a water bath. I decided to try it her way and I’ve never looked back.
Ingredients for Rice Pudding with Raisins
- Minute Rice: After some research, I’ve learned that Lundberg tends to have the lowest amount of arsenic in their rice. Rinsing the rice thoroughly also helps to reduce any residual arsenic.
- Sugar: Sweetens the pudding, adding a delightful touch of sweetness to balance the flavors.
- Raisins: These plump and juicy raisins add bursts of sweetness and chewy texture throughout the pudding.
- Vanilla Extract: Infuses the pudding with warm and aromatic vanilla flavor, enhancing its overall richness.
- Whole Milk: Provides the creamy and velvety texture.
- Sea Salt: Balances the sweetness and enhances the flavors.
- Eggs (beaten): These beaten eggs act as a binding agent, helping to thicken and set the pudding as it bakes.
- Nutmeg: Adds a subtle hint of warmth and spice – cinnamon is great too!
How to Make Ralphie’s Rice Pudding
- PREP – Start by preheating your oven and greasing a baking dish. While the oven heats up, gather all your ingredients and have them ready for easy assembly.
- COOK – Combine the rice, milk, sugar and salt in a saucepan and cook for about 10 minutes or until the rice is cooked but not mushy.
- TEMPER – Mix the eggs, vanilla and nutmeg (I often substitute cinnamon here) and raisins in a baking dish. Gradually add the hot ingredients from the stove with the eggs, this is called tempering. This is to avoid scrambling them.
- BAKE – Once the rice pudding is assembled and ready for baking, place the baking dish in a larger pan filled such as a roasting pan (think Thanksgiving). Add enough water to come up halfway to create a gentle water bath. This technique helps ensure a moist and evenly cooked pudding without any unwanted curdling or drying out. Bake uncovered, checking at the 20 minute mark for doneness.
MORE DELICIOUS GUILT FREE DESSERTS:
Flourless Brownies: Dive into rich, chocolatey goodness without the floury guilt!
Banana Chocolate Mousse: Indulge in a creamy, dreamy treat bursting with banana and chocolate flavors.
Oatmeal Cranberry Cookies: Sooo good!
PAPA’S RICE PUDDING WITH RAISINS
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PrintRalpie’s Rice Pudding with Raisins
Description
A timeless classic of rice, sugar, milk, raisins and vanilla.
Ingredients
- ⅔ Cup White Rice
- ½ Cup Sugar
- ⅓ Cup Raisins
- 1 teaspoon Vanilla extract
- 2 ¾ Cup Whole Milk
- ½ teaspoon Sea salt
- 2 Eggs, beaten
- ¼ teaspoon Nutmeg
Instructions
- In a saucepan, combine the rice, milk, sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and continue to cook, stirring often, for about 10 minutes, or until the rice is partially cooked and the mixture has thickened slightly.
- In a separate 1-quart baking dish, whisk together the eggs, vanilla extract, nutmeg, and raisins.
- To temper the rice mixture, slowly add a small amount of the hot rice mixture into the egg mixture while whisking constantly. This helps prevent the eggs from curdling. Continue until all the rice is in the baking dish.
- Preheat the oven to 375°F (175°C). Place the baking dish with the rice mixture into a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish. This creates a water bath, which ensures gentle, even cooking.
- Bake the rice pudding in the water bath for 20-30 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the baking dish from the water bath and let it cool slightly before serving.
- Serve the rice pudding warm, at room temperature, or chilled, topped with whipped cream and additional raisins if desired.
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