Rice Pudding

By • June 11, 2012 0 Comments

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Author Notes: It's my husband's favorite. So finally I came up with a version that's creamy like a risotto and doesn't require hours of stirring at the stove. You still need to stir a great deal but the results are well worth it.
I actually sold the recipe (for very little money) to a restaurant in Connecticut. I don't know if it's still on their menu but it should be.


Serves 4-6

  • 5 cups Whole Milk
  • 2/3 cup Long Grain Rice
  • 1/8 teaspoon Salt
  • 1/2 cup Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Golden Raisins
  • 2 teaspoons Vanilla
  • 2 Egg yolks
  • 1/2 cup Heavy cream
  • Whipped Cream (garnish)
  1. Bring milk, rice salt to a boil. Reduce heat and stir gently like you were making risotto and make sure rice doesn’t stick to bottom. You really have to stir almost continuously until rice is al dente. About 25 minutes.
  2. Add sugar and cinnamon and cook 5 more minutes.
  3. When the mixture is almost done, beat cream and yolks and gently and stream in rice mixture. (You don’t want the egg curdling)
  4. Add raisins, stir, and cool. You don’t want it too cold when you are serving it. Small dollop of whipped cream on top is the perfect garnish.

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