Dad’s Rice Pudding

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This recipe uses long-grain rice, but you can also use arborio, jasmine, or basmati rice.

Difficulty: Medium

Hands-on: 15 minutesTotal: 9 hours 45 minutes

Serves: 12

Ingredients

  • 2½ cups long-grain rice, rinsed
  • 9 cups whole milk, divided
  • 1 large cinnamon stick, broken in two
  • ¾ tsp. salt
  • 1 Tbsp. vanilla extract
  • 3 strips (2") lemon peel, pith removed
  • 3 strips (2") orange peel, pith removed
  • 1 cup sugar
  • 2 large egg yolks
  • ½ cup raisins, soaked in 1 cup warm water
  • 1 tsp. ground cinnamon

Directions

  • In a large pot over medium-high heat, combine the rice, 8 cups of milk, the cinnamon stick, salt, vanilla, lemon peel, orange peel, and sugar. Stir the mixture until the milk is scalding (just before boiling). Immediately reduce the temperature to medium-low. Cook the rice for 90 minutes or until the rice is cooked and the pudding has a creamy consistency. Stir occasionally to keep the rice from sticking to the bottom of the pot.
  • Remove the cinnamon stick, lemon peel, and orange peel.
  • Cook the remaining milk in a small pan over medium-high heat until scalded (just before boiling). In a small bowl, whisk the eggs thoroughly. Then slowly whisk a ladle of milk into the eggs. Keep ladling milk, one ladle at a time, until all the milk is incorporated into the eggs.
  • Drain the raisins. Add the egg mixture and raisins to the rice pudding and stir to combine. Pour the pudding into a casserole dish and let it cool to room temperature. Cover and chill in the refrigerator for 8 hours or overnight.
  • Serve the rice pudding at room temperature topped with a sprinkle of cinnamon.

Recipe Information

Serves: 12

Ingredients

  • 2½ cups long-grain rice, rinsed
  • 9 cups whole milk, divided
  • 1 large cinnamon stick, broken in two
  • ¾ tsp. salt
  • 1 Tbsp. vanilla extract
  • 3 strips (2") lemon peel, pith removed
  • 3 strips (2") orange peel, pith removed
  • 1 cup sugar
  • 2 large egg yolks
  • ½ cup raisins, soaked in 1 cup warm water
  • 1 tsp. ground cinnamon

Directions

  • In a large pot over medium-high heat, combine the rice, 8 cups of milk, the cinnamon stick, salt, vanilla, lemon peel, orange peel, and sugar. Stir the mixture until the milk is scalding (just before boiling). Immediately reduce the temperature to medium-low. Cook the rice for 90 minutes or until the rice is cooked and the pudding has a creamy consistency. Stir occasionally to keep the rice from sticking to the bottom of the pot.
  • Remove the cinnamon stick, lemon peel, and orange peel.
  • Cook the remaining milk in a small pan over medium-high heat until scalded (just before boiling). In a small bowl, whisk the eggs thoroughly. Then slowly whisk a ladle of milk into the eggs. Keep ladling milk, one ladle at a time, until all the milk is incorporated into the eggs.
  • Drain the raisins. Add the egg mixture and raisins to the rice pudding and stir to combine. Pour the pudding into a casserole dish and let it cool to room temperature. Cover and chill in the refrigerator for 8 hours or overnight.
  • Serve the rice pudding at room temperature topped with a sprinkle of cinnamon.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat7g
Saturated Fat3.5g
Cholesterol50mg
Sodium240mg
Total Carbohydrate60g
Dietary Fiber1g
Sugars31g
Protein9g