Forget egg yolks and water baths. This is a simple and superb rice pudding that uses only milk, sugar, cream, rice, salt and your choice of flavorings: rum, almond extract, vanilla, orange zest, cardamom, nutmeg, anything else you can dream up. Add the raisins at the end so they don’t get too mushy as the pudding cooks.
- 3 ½ cups whole milk
- ¼ cup heavy cream
- ⅓ cup light brown sugar
- ½ cup long-grain white rice
- ¼ teaspoon salt
- 1 vanilla bean, split
- 1 cinnamon stick or 4 cardamom pods
- 1 strip orange peel, 1-inch wide
- ⅓ cup golden raisins
- Crème fraîche, for serving (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
254 calories; 8 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 6 grams protein; 27 milligrams cholesterol; 166 milligrams sodium
6 to 8 servings
- In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don’t let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
- Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.