rice pudding

I don’t know what came over me when I re-discovered this recipe in my file.  It’s clearly a cold-weather comfort food, best served warm and steamy from the pan.  And the day I made it was one of those inching-toward-100° kind of days.  But I drink my coffee hot all year long – no iced-mochas for me.  So why not a cold-weather dessert in a warm-weather season? 

This recipe is time consuming, but really worth the effort.  The Arborio rice (typically used in risotto) gives the finished product a silky creaminess, but still maintains its form for a nice textural effect.  While there are lots of varieties of rice pudding; I spotted a yummy looking recipe with mashed pumpkin and cinnamon perfect for a harvest meal, this one is pretty traditional.  The cinnamon and vanilla have an almost savory quality, and the raisins add a burst of sweet.  It really was one of the most satisfying desserts I’ve tried in a while – perfect for any season.  Enjoy!

Rice Pudding


  • 2 c cooked Arborio rice (or other long-grain rice if you don’t have Arborio)
  • 3 1/2 c fat-free milk (I used 1%)
  • 1/3 c sugar
  • 1/4 c nonfat dry milk
  • 1/4 tsp salt
  • 2 large eggs, beaten
  • 1/4 c golden raisins
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Directions for prepping rice:

  • Combine 1 cup of arborio rice and 1 1/2 cups of water (or broth) in a heavy sauce pan and bring to a boil. Stir rice continuously and reduce heat to medium until liquid is absorbed. Add 3 more cups of water 1 cup at a time. Make sure you stir until the water is absorbed each time. The entire process should take about 20 minutes.

Directions for combined ingredients:

  • Combine cooked rice, fat-free milk, sugar, nonfat dry milk, and salt in a large saucepan over medium heat; bring to a simmer.  Simmer 30 minutes, stirring occasionally.
  • Place eggs in a medium bowl.  Gradually add half of rice mixture to eggs, stirring constantly with a whisk.  Return egg mixture to pan over medium-low heat; cook 2 minutes, stirring constantly.
  • Remove from heat; stir in raisins and vanilla.
  • Spoon 1/2 cup pudding into each of 8 bowls.  Sprinkle 1/8 teaspoon ground cinnamon over each serving.



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