Golden rice pudding

    (5103)
    45 min

    Golden raisins add a nice colour to this creamy and sweet rice pudding that is cooked on the stove top.


    1 person made this

    Ingredients
    Serves: 4 

    • 170g (3/4 cup) uncooked white rice
    • 500ml (2 cups) milk, divided
    • 70g (1/3 cup) caster sugar
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 120g (2/3 cup) golden raisins
    • 1 tablespoon butter
    • 1/2 teaspoon vanilla essence

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring 375ml (1 1/2 cups) water to the boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover and simmer for 20 minutes.
    2. In a clean saucepan, combine cooked rice, 375ml (1 1/2 cups) milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining milk, beaten egg and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

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    Reviews & ratings
    Average global rating:
    (5103)

    Reviews in English (4084)

    TheBritishBaker
    0

    I am sorry but I must be the only person who does not like this rice pudding. I have been brought up on traditional English creamy rice pudding, cooked the old fashioned way in the oven. I have used the same recipe for years, and everyone I have cooked it for has always adored it, but thought I would try something different. The recipe is very quick and easy to follow, but the taste for me was not good. I have given this 2 stars as maybe I have been far too spoilt in the past to enjoy this!!  -  12 Jan 2013

    by
    5876

    The secret to any rice pudding is the timing of the sugar. It must not be added until the rice is thoroughly cooked otherwise it will forever remain hard. Those who did not like this recipe should test the rice for tenderness before adding the sugar in the final stage of the recipe.  -  16 Feb 2002  (Review from Allrecipes US | Canada)

    by
    2615

    My daughter found this recipe on the site and decided to make it last night. Erica, I wish I could give this more than five stars because it was incredible! My dad worked for Tuscan Dairy for fifty years in Union, N.J. and they made an amazing rice pudding, which I've never been able to even nearly duplicate. Thanks to you, this is pretty close! I omitted the raisins and used skim milk because it was the only thing I had in the house. The next time Ty gets a desire to make this great dessert, I'll have her use evaporated skim milk as it really replicates a light cream or a whole milk. Thanks so much!  -  25 Jan 2003  (Review from Allrecipes US | Canada)

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