Rice And Raisin Pudding
A comforting rice pudding with raisins and cinnamon, featuring creamy texture and sweet flavors, perfect for family desserts or cozy gatherings.
Ingredients
Instructions
- Mix sugar and cinnamon in a large bowl.
- Beat in the eggs, then slowly add the milk and vanilla, mixing well.
- Stir in the cooked rice, raisins, and melted butter.
- Pour the mixture into a 13 x 9-inch baking pan.
- Bake at 350°F for about 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider adding a pinch of nutmeg along with the cinnamon. You can substitute brown sugar for white sugar for a richer taste. If you prefer a creamier texture, use half-and-half instead of milk. For a twist, try adding chopped nuts or other dried fruits alongside the raisins. This pudding is reminiscent of American recipes that use rice as a base.
Serving Suggestions
Serve the rice and raisin pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for extra flair. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful contrast, consider serving it alongside a rich dessert like Scotch Bar Cookies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and cover it loosely with a damp paper towel. Heat in short intervals, stirring occasionally, until warmed through. You can also bake it at 350°F for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Raisin Pudding contains roughly 947 calories, with 12g protein, 128g carbohydrates, and 43g fat. It is an excellent source of calcium (39% of the Daily Value), iron (33% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
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 alter the texture and cooking time. Brown rice takes longer to cook, so ensure it's fully cooked before mixing it into the pudding to achieve the best results.
Is it possible to make this pudding dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other non-dairy milk. Just ensure the eggs are replaced with a suitable egg substitute, like flaxseed meal or a commercial egg replacer, to maintain the pudding's consistency.
How can I make this pudding more flavorful?
To boost flavor, consider adding a splash of orange zest or a tablespoon of maple syrup. You can also incorporate a pinch of cardamom or allspice for a warm, aromatic twist. Experimenting with spices will enhance the overall taste of your pudding.
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).