Description
A warm, spiced, and creamy rice pudding with brandy-kissed raisins and a hint of orange zest—perfect for holiday gatherings or a comforting treat on a chilly evening.
Ingredients
-
1 cup Arborio or short-grain rice
-
4 cups whole milk
-
1 cup heavy cream (or half-and-half for lighter version)
-
⅓ cup sugar (white or light brown)
-
1 tsp ground cinnamon
-
½ tsp salt
-
½ cup raisins, plumped in warm water, orange juice, or brandy
-
Zest of 1 orange
-
1 tsp vanilla extract
Optional Garnishes:
-
Cold cream or custard
-
Sprinkle of cinnamon or nutmeg
-
Chopped toasted pecans or almonds
-
Cinnamon stick for stirring
Instructions
1. Combine & Simmer
-
In a large, heavy-bottomed saucepan or Dutch oven, combine rice, milk, cream, sugar, cinnamon, and salt.
-
Bring to a gentle simmer over medium heat, whisking to combine.
2. Slow Simmer
-
Reduce heat to low and cook uncovered 30–35 minutes, stirring frequently.
-
Scrape the bottom and sides with each stir to release starch and prevent sticking.
-
Rice should be tender and mixture thickened (it will thicken more as it cools).
3. Add Flavor
-
Stir in plumped raisins (and any soaking liquid), vanilla extract, and orange zest.
-
Simmer another 5 minutes for flavors to meld.
4. Serve
-
Serve warm in bowls or mugs, or chill in the fridge for a cold treat.
-
Garnish with optional toppings: cold cream, cinnamon, toasted nuts, or a cinnamon stick.
Notes
-
Too Thin: Will thicken as it cools; simmer longer or add a cornstarch slurry.
-
Make Ahead: Refrigerate up to 3 days; reheat with extra milk or cream.
-
Rice Crunchy: Continue simmering with extra milk until tender.
Nutrition
- Calories: 310 Cal
- Fat: 12g
- Protein: 6g