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.
Photo: Easy Rice Pudding Recipe


















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By kodiak8002
Kodiak, AK
on January 18, 2012
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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!
By geistswoman
Bensalem, PA
on November 10, 2011
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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.
By pookeeeee
Scott AFB
on February 01, 2011
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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!!
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