Raisin and Pistachio Pudding

This delicious rice pudding is made with wine-soaked raisins and toasted pistachios.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup shelled roasted pistachios
  • 1⁄2 cup raisins
  • 1 cup dry white wine
  • 1 small key lime
  • 1 cup water
  • 3⁄4 cup rice
  • 1⁄4 tsp. salt
  • 4 cups whole milk
  • 1 cup sugar
  • 1 tsp. ground cinnamon
  • 2 egg yolks


  • Grind the pistachios in a nut grinder or food processor until you have small pieces. (They should not be ground into a powder.) Put the raisins and wine in a small mixing bowl and set aside. Remove the rind from the key lime and discard the fruit.
  • Bring the water to a boil in a medium-sized pan. Add the lime rind, rice, and salt. Cover and boil for 5 minutes, then reduce heat to low and simmer for 15 minutes.
  • Discard the lime rind. Add the milk, sugar, and cinnamon. Continue cooking, uncovered, on low heat until all the milk has been absorbed.
  • Drain off and discard the wine that has not soaked into the raisins. Stir the pistachios, raisins, and egg yolks into the rice mixture; cook for 5 minutes, uncovered.
  • Transfer the pudding to a serving dish, cover, and refrigerate for at least 2 hours before serving.