Ingredients for Rice Pudding With Raisins
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How to Make Rice Pudding With Raisins
- Combine 1 cup of rice, 2 cups of water, 4 tablespoons of butter, and 1/2 cup of raisins in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce heat to low.
- Cover and simmer for 15 minutes, or until the rice is tender.
- Stir in 1 cup of sugar and 2 cups of half-and-half.
- Bring to a gentle boil, then reduce heat to low-medium.
- Stir constantly for 15 minutes, until the mixture has thickened considerably.
- In a separate bowl, beat the egg yolk until creamy.
- Gradually whisk in 2 teaspoons of milk, then 2-3 teaspoons of the hot rice pudding mixture.
- Pour the tempered egg yolk mixture into the rice pudding and stir for 1 minute.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Let cool completely (about 1 hour).
- If the mixture is too thick after cooling, stir in 1/4 to 1/2 cup of heavy cream.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add 2 teaspoons of sugar and continue beating until combined.
- Gently fold the whipped egg whites into the cooled rice pudding.
- Pour into a serving bowl and sprinkle with cinnamon to taste.
- Chill for at least several hours before serving, or enjoy warm.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
113g
Fat
62g
Carbs
17g
