Rice-and-Raisin Pudding

Makes 8
Prep 5 m
Cook 45 m



  1. 1 of 3 Bring milk, rice, sugar, salt to boiling in saucepan. Reduce to medium-low; simmer, uncovered, until water is absorbed, rice is tender, mixture thickened, 40 to 45 minutes. (Near end, reduce heat to low to avoid scorching.) Five minutes before end of cooking, stir in 1/2 cup cream.
  2. 2 of 3 Place raisins in small bowl. Add boiling water; let soften, 5 minutes. Drain. Stir raisins into rice mixture.
  3. 3 of 3 Mix remaining 1/2 cup cream, egg in bowl. Stir small amount hot rice into egg mixture. Stir egg mixture into rice in pan. Simmer until thickened (instant-read thermometer registers 160 degrees F), 3 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes. Stir in half-and-half. Serve warm, or chill 2 hours, then serve. Makes 8 servings.
Nutrition Information for Rice-and-Raisin Pudding
Servings Per Recipe: 8
Per Serving: 237 mg sodium, 1 g fiber, 63 g carb., 19 g Fat, total, 445 kcal cal., 19 g pro., 92 mg chol., 11 g sat. fat
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Printed from FamilyCircle.com 07/17/2019