Rice Pudding With Golden Raisins
Updated Feb. 28, 2024
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3½cups whole milk
- ¼cup heavy cream
- ⅓cup light brown sugar
- ½cup long-grain white rice
- ¼teaspoon salt
- 1vanilla bean, split
- 1cinnamon stick or 4 cardamom pods
- 1strip orange peel, 1-inch wide
- ⅓cup golden raisins
- Crème fraîche, for serving (optional)
Preparation
- Step 1
In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don’t let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Step 2
Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.
Private Notes
Cooking Notes
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
My official review of this recipe is "Yummy, yummy in my tummy!" 10/10 will make again.
I used double the rice (calrose rather than long grain) and double the raisins.
So glad I came across this recipe. Absolutely delicious. Had to add a little powdered cinnamon because I didn’t have a cinnamon stick. This will become a go to recipe this winter.
Note this makes a really small amount! I would say about 1 1/4 cup. It seemed like a waste of a full vanilla bean. I ended up splitting this into 3 portions - it wasn’t enough for 4.
Made a few adjustments: used skim milk rather than whole and omitted the raisins and orange peel (sounds good, just didn't have any oranges on hand). Amazing rice pudding - very creamy and easy to make. Highly recommend.
I only had skim milk on hand, so I added used 3 cups and added 2/3 cup heavy cream. I made mine with cardamom, vanilla extract, (powdered) cinnamon, and ginger. I didn't have golden raisins, so I used some currants that I had on hand. Delicious.
Excellent and easy but using cardamom and vanilla bean over-powering. One or the other, not both
I didn't have vanilla bean used 1tsp of Vanilla instead
User pistachio milk, coconut cream & grassfed butter instead of whole milk and heavy cream. Used maple syrup instead of cane sugar. Added a cinnamon stick, a star anise, a whole vanilla bean and an orange peel. Best thing I’ve ever had!
This is easy, quick, and delicious. It's nearly irresistible when it's warm. I used Nishiki rice, vanilla bean paste, and omitted the raisins. So comforting on a cold winter day.
This was delicious, and we will make it again. When we do, we'll increase the milk by 1/2 cup; our chilled pudding didn't have the creamy flow the example in Melissa's video did. Maybe it was the rice (Carolina Gold) we used? A solid keeper recipe nonetheless.
I need a vegan dessert for my bookclub meeting next week. This was part of a mashup - 1 quart oat milk, 1/2 cup Carnaroli rice from my trip to Italy, 3 ounces maple syrup because most processed sugar isn't vegan, and lots of spices. Currants because that's what I have. I did a test run today and it's a hit and bookclub-ready.
I’ve made this twice now. I used the cinnamon stick the first time and cardamom pods the next. I preferred the cardamom. Also I added a tiny amount of nutmeg. The orange peel is a must and a little goes a long way. I used cheap long grain rice that didn’t get all the way tender so next time I’ll use a better quality short grained rice.
Last time made this I used 2 cups leftover medium grain rice. Decreased the milk to 2.5 cups and 8ncreased heady cream to 1/2 cup still works
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
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