Cinnamon Raisin Rice Pudding

Thick, creamy rice pudding with cinnamon and plump raisins. Delicious hot or chilled, it's my ultimate comfort food.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Canadian
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 4 cups 2% or whole milk
  • 1/2 cup arborio rice
  • 1/2 cup raisins
  • 1/2 cup granulated sugar
  • 1 tbsp butter
  • 1 cinnamon stick broken
  • 1 vanilla bean scraped
  • 1/4 tsp salt
  • 2 egg yolks
  • 1/2 cup heavy cream

Instructions

  • In a large saucepan over medium-high heat, bring milk to a boil with rice, raisins, sugar, butter, vanilla bean seeds, cinnamon stick and salt. Reduce to a simmer, and cook, stirring frequently, for about 1 hour, until rice is very tender.
  • Whisk egg yolks in a small bowl. Slowly add 1/2 cup of hot pudding to yolks, whisking constantly, to temper the eggs. Slowly whisk egg mixture into remaining pudding in saucepan. Cook, stirring constantly, 3-5 minutes, until pudding thickens. Remove from heat; stir in cream. Transfer to a shallow dish and chill 4 hours, up to overnight, pressing plastic wrap directly onto the surface to avoid a pudding "skin".
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