Easy Rice Pudding

Yield:
6 servings
Level:
Easy
Ingredients
  • 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
Directions

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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4.6 25
I love Emeril and had high hopes for this. I felt that the orange and vanilla flavors were too strong. Thought that I'd love the added texture of the almonds but did not. This was just ok. item not reviewed by moderator and published
The mix of lemon and orange zest is so fresh. Help, I can't stop eating it. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
My husband said it was he best rice pudding he ever had he is a chef! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
How many of those raisins did you eat? ;) item not reviewed by moderator and published
You forgot to cook the rice first. item not reviewed by moderator and published

Not what you're looking for? Try:

Slow-Cooker Coconut Brown Rice Pudding

Recipe courtesy of Food Network Kitchen