Rice Pudding With Golden Raisins

Really good and easy. I used arborio rice, and, since I didn't have a vanilla bean, added a few drops of extract at the end. I also used skim milk, instead of both the whole and the cream -- and, while I'm sure it would have been tastier (and creamier) with the proper ingredients, mine came out good, if not quite as indulgent.

So for a super easy non dairy version: 1 can Trader Joe's coconut cream, 1 can TJ reduced fat coconut milk (adds up to the 3 1/2 of milk called for), follow rest of directions but up the cardamom pods to taste (at least 6 to 8) and add another orange peel as coconut flavor is more assertive than milk and cream. Double raisins and soak them in dark rhum, diluted with hot water if you have kids - they'll be ready to mix in when rice is cooked. Top with pistachios. Dribble honey to taste.

followed recipe (used cinnamon stick), except skipping golden raisins and creme fraiche. my mixture took about 35mins to thicken from beginning to end. it simmered for 30mins but still a bit fluid at that point. but then for the next min or so, it started to thicken and quickly reached the right consistency in about another 3-4 mins. really good and super easy to make. creamy but not too sweet. i prefer it at room temperature. this recipe is a keeper.

I left a note about using cardomom in the cooking and then adding pistachio nuts at the end. I forgot to mention that I substituted coconut milk for one of the cups of milk to further enhance the "Indian" nature of the flavors. It turned out great!

I left out the orange peel and used cinnamon. I lumped the raisins in rose water before adding them to the rest of the ingredients at the end. This blend of ingredients makes a heavenly aroma and flavor.

Used 1/2 C dark brown sugar & soaked raisins in rum -delicious!

This was really incredible! Used orange peel and a pinch of nutmeg (no vanilla bean, no cinnamon), plus soaked the raisins in warm brandy while the rice cooked. On a low simmer ended up taking closer to an hour to thicken up, but well worth the wait. Garnish with pistachios for an extra treat.

Just made this and tried some hot off the mixing spoon...it's wonderful! I like mine cold though so it's cooling in the fridge. I added one can of coconut milk and the rest whole and omitted the raisins and orange peel. I plan to top it with whipped cream and cinnamon, the way I used to eat it as a kid! Will make again, only next time I'll double the recipe because this recipe only makes like 3 servings.

I'm confused by the specification for long-grain rice here. Isn't short-grained typically used in rice pudding because it exudes more starch (to bind & thicken) while remaining silky rather than mealy? I once tried long-grain white rice in a rice pudding recipe and found it an utter disaster -- coarse, mealy, distinct grains in soup -- but perhaps something different is going on here?

Don't be afraid to use heat. Don't boil but cook hot enough to get the rice pudding to solidify. Great recipe.

Plumped, not lumped!

I like soaking them in cognac.

Great flavor but mine didn't seem as creamy as Melissa's looked. Maybe I'll try a different rice. Using vanilla bean is definitely worth it.

love this recipe-- easy and tasty 1 note-- if you use arborio rice, you will need to add at least 1/2 cup more liquid and simmer longer