Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cinnamon-Raisin Rice Pudding
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 8 g
- Cholesterol
- 108 mg
- Sodium
- 525 mg
This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 8 g
- Cholesterol
- 108 mg
- Sodium
- 525 mg
Ingredients
Directions
- Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
- Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
- Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
- Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.
