Cinnamon Raisin Rice Pudding

This rice pudding is made with rice cooked in milk and thickened with the addition of an egg. I prefer this classic version studded with raisins and a hint of cinnamon for a sweet and savory dessert.

Course sweets

Cuisine American

Keyword raisins, rice, rice pudding

Cook Time 30

Servings

Calories 149kcal

Ingredients

3 cups whole milk
½ cup uncooked long grain white rice
1 tablespoon unsalted butter
¼ teaspoon salt
1 egg
¼ packed cup packed light brown sugar
1 teaspoon vanilla extract
⅓ cup raisins
1½ teaspoons ground cinnamon, divided
2 tablespoons granulated sugar

US Customary - Metric

Instructions

In a medium saucepan over high heat, bring milk, rice, butter and salt to a boil. Reduce heat to medium-low and simmer until the rice is tender and all the milk is absorbed, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan or burning.
In a small bowl, whisk together egg, brown sugar and vanilla. Add ½ cup of the hot rice in with the egg mixture while stirring vigorously. This keeps the egg from cooking immediately when added to the hot mixture.
Pour the egg mixture into the saucepan and whisk in the rest of the rice. Cook on low heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat and let sit for 5 minutes. The rice will continue to thicken as it cools.
Stir the raisins and 1 teaspoon of cinnamon into the rice.
In a small bowl stir together the remaining cinnamon and the sugar. Serve the rice pudding sprinkled with the cinnamon-sugar mixture.

Nutrition