I initially made this rice pudding on a whim. There was leftover rice from a casserole and I didn’t feel like wasting anything (not in this economy). A quick Google search brought me to an adequate rice pudding recipe, but I decided to make a few modifications.
Luckily everyone in the house loved it and now it’s a go-to for serving guests – especially great paired with a good cup of Chai and a chilly evening.
- 3 cups cooked white rice (I used basmati)
- 2 cups milk
- 1 cup heavy cream
- ⅔ cup white sugar
- ½ teaspoon salt
- 2 eggs, beaten
- 1½ cups raisins
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Combine rice, milk, cream, sugar, and salt in saucepan over medium heat. Stir often and do not allow the milk to burn.
- Cook for 15 minutes, continue stirring frequently.
- Add in eggs and raisins, then continue stirring until very creamy and very thick, approximately 5 additional minutes.
- Remove from heat.
- Stir in butter, vanilla, nutmeg, and cinnamon.
- Allow to cool slightly and serve.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.