Rice Pudding With Golden Raisins Recipe (2024)

Really good and easy. I used arborio rice, and, since I didn't have a vanilla bean, added a few drops of extract at the end. I also used skim milk, instead of both the whole and the cream -- and, while I'm sure it would have been tastier (and creamier) with the proper ingredients, mine came out good, if not quite as indulgent.

So for a super easy non dairy version: 1 can Trader Joe's coconut cream, 1 can TJ reduced fat coconut milk (adds up to the 3 1/2 of milk called for), follow rest of directions but up the cardamom pods to taste (at least 6 to 8) and add another orange peel as coconut flavor is more assertive than milk and cream. Double raisins and soak them in dark rhum, diluted with hot water if you have kids - they'll be ready to mix in when rice is cooked. Top with pistachios. Dribble honey to taste.

followed recipe (used cinnamon stick), except skipping golden raisins and creme fraiche. my mixture took about 35mins to thicken from beginning to end. it simmered for 30mins but still a bit fluid at that point. but then for the next min or so, it started to thicken and quickly reached the right consistency in about another 3-4 mins. really good and super easy to make. creamy but not too sweet. i prefer it at room temperature. this recipe is a keeper.

I left a note about using cardomom in the cooking and then adding pistachio nuts at the end. I forgot to mention that I substituted coconut milk for one of the cups of milk to further enhance the "Indian" nature of the flavors. It turned out great!

I left out the orange peel and used cinnamon. I lumped the raisins in rose water before adding them to the rest of the ingredients at the end. This blend of ingredients makes a heavenly aroma and flavor.

Used 1/2 C dark brown sugar & soaked raisins in rum -delicious!

This was really incredible! Used orange peel and a pinch of nutmeg (no vanilla bean, no cinnamon), plus soaked the raisins in warm brandy while the rice cooked. On a low simmer ended up taking closer to an hour to thicken up, but well worth the wait. Garnish with pistachios for an extra treat.

I'm confused by the specification for long-grain rice here. Isn't short-grained typically used in rice pudding because it exudes more starch (to bind & thicken) while remaining silky rather than mealy? I once tried long-grain white rice in a rice pudding recipe and found it an utter disaster -- coarse, mealy, distinct grains in soup -- but perhaps something different is going on here?

Don't be afraid to use heat. Don't boil but cook hot enough to get the rice pudding to solidify. Great recipe.

Just made this and tried some hot off the mixing spoon...it's wonderful! I like mine cold though so it's cooling in the fridge. I added one can of coconut milk and the rest whole and omitted the raisins and orange peel. I plan to top it with whipped cream and cinnamon, the way I used to eat it as a kid! Will make again, only next time I'll double the recipe because this recipe only makes like 3 servings.

Plumped, not lumped!

I like soaking them in cognac.

Great flavor but mine didn't seem as creamy as Melissa's looked. Maybe I'll try a different rice. Using vanilla bean is definitely worth it.

love this recipe-- easy and tasty1 note-- if you use arborio rice, you will need to add at least 1/2 cup more liquid and simmer longer

Excellent and easy but using cardamom and vanilla bean over-powering. One or the other, not both

I didn't have vanilla bean used 1tsp of Vanilla instead

User pistachio milk, coconut cream & grassfed butter instead of whole milk and heavy cream. Used maple syrup instead of cane sugar. Added a cinnamon stick, a star anise, a whole vanilla bean and an orange peel. Best thing I’ve ever had!

This is easy, quick, and delicious. It's nearly irresistible when it's warm. I used Nishiki rice, vanilla bean paste, and omitted the raisins. So comforting on a cold winter day.

This was delicious, and we will make it again. When we do, we'll increase the milk by 1/2 cup; our chilled pudding didn't have the creamy flow the example in Melissa's video did. Maybe it was the rice (Carolina Gold) we used? A solid keeper recipe nonetheless.

I need a vegan dessert for my bookclub meeting next week. This was part of a mashup - 1 quart oat milk, 1/2 cup Carnaroli rice from my trip to Italy, 3 ounces maple syrup because most processed sugar isn't vegan, and lots of spices. Currants because that's what I have. I did a test run today and it's a hit and bookclub-ready.

I’ve made this twice now. I used the cinnamon stick the first time and cardamom pods the next. I preferred the cardamom. Also I added a tiny amount of nutmeg. The orange peel is a must and a little goes a long way. I used cheap long grain rice that didn’t get all the way tender so next time I’ll use a better quality short grained rice.

Last time made this I used 2 cups leftover medium grain rice. Decreased the milk to 2.5 cups and 8ncreased heady cream to 1/2 cup still works

love this recipe-- easy and tasty1 note-- if you use arborio rice, you will need to add at least 1/2 cup more liquid and simmer longer

I pulled out the orange peel and vanilla pod before adding the raisins. Should I have left them in and just removed before serving?

I used basmati, and the rice grains stayed too firm/distinct and didn't melt into the pudding consistency like I wanted it to. I'm going to try a short grain rice next time and see how it goes. I'll also use a bit less sugar, closer to 1/4 cup. Despite some tweaks I want to make, my first go at this recipe turned out tasty, and it was so easy.

I used jasmine rice, 1 can of Trader Joe's light coconut milk and a mixed nut milk for liquid, cinnamon stick with some ground cardamom, and the orange peel (couldn't really taste it), and cut back on the sugar. Soaked the raisins in orange blossom water before mixing them in. Very tasty!

This is the recipe my mother always used from her cookbook from The Delineator magazine...ancient! It was fabulous, but sadly the book finally bit the dust after a house fire (doused in water by volunteer firefighters). Thank you for bringing it back to me!

Ahhh help! I made this and it ended up almost a solid brick. I only cooked it for about 25 mins. Chemistry cooks....what did I do wrong?

I have begun using my microwave to cook rice and rice pudding. Times will vary depending upon power of a given oven. But, about 20 minutes, with checks every five minutes or so to make sure rice and milk do not boil over is a good rule of thumb.