- Cook Time: 60 minutes
Nutrition facts (per portion)
- Serving Size: 1 cup
This fail-safe rice pudding is wonderfully creamy, and it never splits because it doesn't contain eggs that can curdle
- In a heavy pot, bring milk, cream and/or half & half to a boil over medium heat, stirring frequently to prevent scorching. Add rice, reduce heat to medium-low and continue cooking, stirring occasionally, until the mixture thickens to pudding consistency and the rice is soft and creamy (about 50 minutes). Remove from heat.
- Stir in raisins, sugar, vanilla and salt. Turn into a deep half steam table pan and cool in an ice bath, stirring often. Cover and refrigerate.
- To serve, scoop 8 ounces pudding in a dessert dish and sprinkle lightly with cinnamon.