Celebrating Modern Jewish Living Through Food, Tradition, and Family
A smooth, creamy, classic that will remind you of days gone by.
The Backstory: One of the recipes that my cousin Rhonda shared with me is her famous, to-die-for rice pudding. I don’t know of one person that doesn’t like this rich creamy dessert. This is one of those foods that is good any time of the day or night. I’ll confess right here: I have gone to my refrigerator on many occasions and taken spoonfuls of this to nosh on. No plate was needed, just the spoon. More of the Backstory after the recipe…
Rice Pudding with Raisins
- 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
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.
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.)
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.
Remove from oven and let cool. Sprinkle with nutmeg and cinnamon before serving.