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Rice Pudding


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Rice Pudding


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Rice Pudding

SO creamy and easy to cook, lavish with vanilla, a perfect end to a dairy or fish dinner!


  • Prep Time : 15 minutes min
  • Cook Time : 30-35 min
  • Ready Time : 45 min


8 s


  • 4 cups Whole milk
  • 1/2 teaspoon salt
  • 1 cup long grain white rice (not instant or converted)
  • 1/2 cup raisins
  • 1 cup half and half cream
  • 2 large eggs
  • 1/2 cup Sugar
  • 1-1/2 teaspoons pure vanilla
  • Cinnamon



1 Combine the milk, salt and rice in a large saucepan and bring to a simmer over medium heat. Simmer for 15 minutes, stirring occasionally. Add the raisins and cook for another 5-6 minutes or until the rice is tender. Stir in 1/4 cup of the cream. While the rice is cooking, combine the eggs and sugar
2 in a bowl and beat (use a hand mixer) for 3-5 minutes or until the mixture is thick and pale. Pour in the remaining 3/4 cup cream and stir to blend the ingredients. Gradually add some (up to one cup) of the hot rice mixture to the eggs (this prevents the eggs from curdling), stir and spoon the egg
3 mixture into the saucepan. Stir to blend ingredients and cook over medium heat for about 4-5 minutes or until the mixture thickens. Pour into a large bowl and stir in the vanilla extract. Let cool. Serve warm or chilled.
4 Sprinkle with cinnamon if desired.

Special instructions

SO creamy and easy to cook, lavish with vanilla, a perfect end to a dairy or fish dinner!

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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