Easy Rice Pudding

6 servings
  • 1/2 cup golden raisins
  • 1 cup boiling water
  • 1/3 cup slivered almonds
  • 3 1/2 cups cooked medium or long-grain rice, at room temperature
  • 2 1/2 cups milk
  • 2 1/2 cups heavy cream
  • 2/3 cup sugar
  • Pinch salt
  • 2 teaspoons finely grated orange zest
  • 1 1/4 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground fennel seeds

In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.

In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.

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    23 Reviews
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    yumm i actually soaked my raiens in some dark rum...also where do we go in this site to ask questions at .thank you kathy
    I made this pudding and I must say it is very tasty. I could only cook it 20 minutes because it got so thick and the spoon stood up, I think maybe it is becuse I have an electric stove. I think the rice could have been cooked a little longer as some of it is a little hard, and could be a little more creamer. Anyone have an sugguestions, because I will definetely make it again.

    My husband said it was he best rice pudding he ever had he is a chef!
    I loved it...though I substituted whole milk for the cream, and instead of nuts and zest, just used toasted coconut. I added 1/3 cup sugar too. Excellent!
    I change a few things because I made it for my girlfriend she has Diabetes so I use splender but over all it turned out great . And it wasn't hard to make . Thank very much Foodnetwork my girlfriend and family loves everything I make from here . Craig Hill Bayonne nj
    Very very good. I didn't add the almonds or fennel seeds. This dessert is wonderful hot or cold. My husband and 1 year old ate it up! I couldn't believe how easy this was to make. I will be making this for years to come!
    Very easy recipe and easy to adapt to what you have on hand. I only had a cup and a half of cream and a quart of reduced fat milk. I didn't have any fennel seeds. Very tasty. The almonds are a nice twist. I thought it could be a little sweeter though. Next time I'm going to use a cup of sugar instead of 2/3.
    I just finished making this recipe. It tasted great. I didn't have any raisins, so I used cherries instead. this recipe is a keeper!!
    this was the bestest rice pudding I have ever made and eaten. I knew when I saw Emeril at the top of the page, I could trust making it. I took a little of it and placed it in two cups, one I added a drop of vanilla extract, and the other I added the almond extract. They both taste great. If the lady that made it didn't like the vanilla maybe she put too much in, try less or try any another extracst.
    OH-MY-GOD!!!! Super easy to make, Super delicious, rich and creamy. Would definitely make it again and feel like I want everyone i know to taste this exquisite rice pudding!
    very tasty with a shot of disaronno along with the vanilla.
    From all the wonderful reviews it sounds like the only thing wrong with the recipe is me! For some reason I can NOT get the pudding to set. It's very frustrating, and the vanilla kind of makes me sick (perhaps I'm adding it too soon?) Any tips from anyone?
    This was very easy and tasted so good - especially when just made - even before the raisins, nuts and other ingredients were added - but definetly good after. Safe bet for a gathering.
    This was great and easy to make, and my guests loved it! I used left over Chinese take-out rice, omitted the fennel, and soaked the raisins in a bit of Grand Marnier. Next time I order Chinese, I know what I'm making with the left over rice!
    This recipe was just like grandma's after I doctored it a little to my families liking.

    I added a little nutmeg, a little more sugar and actually put it in a casserold dish and put it in the oven so it was a little thicker.
    This is my second attempt at rice pudding. The first one did not turn out the way I had hoped. It wasn't creamy but tasted OK. This recipe was creamy and delicious. While cooking the pudding I also wasn't clear about when to stop cooking, I must say that a spoon DID NOT stand up in it like the recipe said.. however I stopped cooking it when it "looked" right. Remember that as it thickens as it cools. DELICIOUS!
    I have been searching for the perfect rice pudding recipe for a couple of years and I finally have found it. Not too loose and not too thick, just right. And, I really like the golden raisins!
    Sounds like this was made to order for me, thank-you....
    This recipe is super easy and it tastes great.
    It was awsome pudding
    When I first made this recipe, I used light cream instead of heavy cream. (Yes, I'm a beginner cook). DON'T MAKE THAT MISTAKE! Light cream will NOT work. I also was unsure of exactly how the rice pudding should look when it was on the stove and "ready" to be taken off. As I let the rice pudding cool off, it got harder and harder. It wasn't mushy in any way shape or form. It was still wonderful tasting though!
    this recipe is great! i didn't quite follow the directions because i had limits on what was actually in my fridge! i only needed to cook the rice (with the milk & cream) for about 25 minutes total, and i only added vanilla & cinnamon. it was easy & scrumptious!!
    It was very easy to make, it also, had a wounderful taste. My family loves it, they say they want it for desart every night.
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