New Orleans Rice Pudding
A rich and creamy New Orleans-style rice pudding flavored with cinnamon, nutmeg, vanilla, and raisins, perfect for comforting desserts or special gatherings.
Ingredients
Instructions
- Bring rice, milk, and cream to a boil; cover and cook until most of the milk is absorbed and rice is tender.
- Add all other ingredients, except egg yolks and whole eggs.
- Stir some of the rice mixture into the beaten eggs and egg yolks.
- Pour the egg mixture into the rice mixture and stir well.
- Pour into a 2-quart buttered casserole.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of whipping cream. You can substitute the raisins with dried cranberries or chopped dried apricots for a different flavor. Adding a pinch of salt can enhance the sweetness of the dish. Make sure to stir frequently while cooking the rice to prevent it from sticking.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or nutmeg for extra flavor. This pudding pairs beautifully with Homemade Peach Ice Cream for a delightful dessert experience. For a complete meal, consider serving it alongside Open-Faced Hamburgers for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the rice pudding in a saucepan over low heat, adding a splash of milk or cream for creaminess. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Rice Pudding contains roughly 864 calories, with 19g protein, 109g carbohydrates, and 35g fat. It is an excellent source of vitamin C (44% of the Daily Value), iron (40% of the Daily Value), and protein (37% of the Daily Value), and a good source of potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and may alter the texture slightly. Adjust the liquid accordingly, as brown rice absorbs more moisture than white rice.
Is it necessary to use both whole eggs and egg yolks?
Using both whole eggs and egg yolks adds richness and creaminess to the pudding. If you prefer a lighter version, you could use only egg whites, but this will change the texture and flavor.
Can I make this recipe ahead of time?
Absolutely! This rice pudding can be made a day in advance. Just let it cool completely before refrigerating. When you’re ready to serve, reheat it gently, and it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).