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rice pudding with raisins from The Jewish Kitchen
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Rice Pudding with Raisins

Rich and creamy, and with the right amount of condiments, this dessert is a true delight to the palate. Add some whipped cream for a more heavenly taste.
Course Desserts
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

  • 1 1/2 cups Arborio rice
  • 3 eggs, beaten
  • 1/4 tsp. Kosher salt
  • 2 tsp. pure vanilla extract
  • 5 tbsp. sugar 9 packets of Splenda can be used in place of the sugar
  • 1 stick melted butter, if desired
  • 3 cups milk
  • ground nutmeg for sprinkling
  • cinnamon for sprinkling
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 degrees. Put vanilla and sugar together in a deep bowl. Set aside. Mix butter and milk together and add eggs. Set aside. Mix rice and raisins. Combine all the mixtures together. Lightly grease a 9.5" x 11" baking dish and pour in mixture. Sprinkle cinnamon and nutmeg on top.
  2. Fill a very large baking pan (larger than the one that has the rice pudding mixture) halfway with water and then place the rice pudding baking dish into this pan to bake for one hour. (This is called a bain marie.)
  3. Make sure that none of the water gets into the pan of rice pudding. Use your judgement on the amount of water as it may vary according to pan size.
  4. Remove from oven and let cool. Sprinkle with nutmeg and cinnamon before serving.