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Rice Pudding

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Member since 2008

Serves | Prep Time | Cook Time


1 qt milk (dairy or otherwise)
1/2 cup plus 2 Tbsp (uncooked)long grain white rice
pinch salt
1/2 cup plus 1 Tbsp sugar
2 egg yolks (you can use egg substitute of course)
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp grated nutmeg
1/4 cup raisins
1/2 cup heavy cream (or non-dairy creamer)
1 Tbsp dark rum

Combine milk, rice, and salt in a medium pot over medium heat.

Bring to a boil, then simmer until rice is tender.

Combine 1/2 cup sugar, cinnamon, nutmeg, egg yolks, and vanilla in a separate bowl.

Stir raisins, sugar, and egg mixture into the rice pot.

Cook over medium heat, stirring constantly for 4 minutes.

Remove and let cool.

Mix together cream, 1 Tbsp sugar, and rum in a bowl.

Beat until soft peaks form.

Take this and fold into cooled rice mixture with spatula.

Pairs Well With


My dad gave me this recipe and it works every time!

Notes: You can definitely use brown rice, or basmati or jasmine for extra fun. Also, raisins are always more fluffy, amazing, and tasty soaked for a while in a bit of lime juice.

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