Mom’s Rice Pudding
5m prep 20m cook 25m ready
A creamy rice pudding made with half-and-half, vanilla, cinnamon, and nutmeg, studded with raisins. This comforting dessert can be served warm or chilled.
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 105 mg
- Iron: 1.1 mg
- Magnesium: 22.8 mg
- Phosphorus: 135 mg
- Potassium: 211 mg
- Zinc: 1.01 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/2 cup cooked rice
- 2 tbsp unsalted butter
- 1 egg
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/4 cup raisins
Prepare
- 2 cup half-and-half, divided
Let's Cook
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Step 1.
In a medium saucepan over medium heat, combine 1½ cups of the half-and-half with the cooked rice and 2 tablespoons unsalted butter. Stir occasionally and let it simmer for 15 minutes, until the rice is tender and the mixture thickens slightly.
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Step 2.
While the rice mixture simmers, in a medium bowl, whisk together the remaining ½ cup half-and-half, 1 egg, ⅓ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon ground nutmeg until well combined and smooth.
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Step 3.
After the rice mixture has cooked for 15 minutes, pour in the egg mixture and ¼ cup raisins. Stir constantly and cook over medium heat for 5 minutes, until the pudding thickens and coats the back of a spoon. Turn off the heat and stir once more. Serve warm or chilled.
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