Raisin Rice Pudding

This classic dessert is popular in many restaurants. You can save some calories and fat by using reduced-fat milk and cutting back on the sugar to 1/4 cup.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. butter
  • 1½ cups water
  • ¾ cup arborio rice, uncooked
  • 1 egg
  • 2 cups milk, divided
  • ⅓ cup turbinado sugar
  • ¼ tsp. salt
  • ½ cup golden raisins
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. wheat-free vanilla extract


  • Melt the butter in a medium saucepan. Add the water and bring to boil. Stir rice into boiling water. Reduce heat to low, cover, and simmer about 20 minutes, until all water has been absorbed.
  • Place the egg in a small bowl and beat. Slowly add ½ cup of milk to the egg. Set aside.
  • Add remaining 1½ cups milk, sugar, and salt to the cooked rice. Cook over medium heat about 30 minutes, until it begins to get thicker and creamier. Slowly add in egg/milk mixture, making sure to stir constantly.
  • Add raisins, cinnamon, nutmeg, and vanilla. Continue to cook another 2 minutes, while stirring constantly. Serve warm or cold.