English rice pudding
- Total Time
- About 3 hours, plus soaking time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup raisins
- ½cup Carolina rice
- 3½cups milk
- ½cup sugar
- 3tablespoons butter
- ÂĽteaspoon ground cinnamon
Nutritional analysis per serving (6 servings)
297 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 6 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the raisins in hot water for 30 minutes or longer.
- Step 2
Meanwhile, preheat the oven to 275 degrees.
- Step 3
Rinse the rice well and drain. Set aside.
- Step 4
Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
- Step 5
Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.
Private Notes
Comments
Just put this in the oven. For decades I used the older Craig Claiborne/Pierre Franey recipe from the NYT Cookbook, 1975 which was quite different. Keeping fingers crossed and wondering how this custard will turn out without eggs!
Not what I was hoping for. Used jasmine rice, soaked raisins in Amaretto. Halved the sugar, and it was still too sweet. Not as creamy as I'd have liked, although it did turn a lovely golden colour. Added nutmeg, pinch of salt, drop of vanilla. Slathering it with heavy cream rescues it a bit, but next time will try another recipe. Also, having lived in the UK for years, I can say this is not "English" rice pudding as I remember it from Sunday lunch.
I made an improvised version of this. Uncle Ben's Ready Rice Basmati White. I did not have raisins. Substituted whipping cream because I had some. Used Splenda because I always do. Butter. Check. Cinnamon. Check. I tested quickly in microwave as no raw rice involved. It was lovely BUT an over version would be better. I would put these in small or souffle dishes to test because the raw rice absorption and cooking time is the wild card. I would use a water bath. Cover to bake.
Just put this in the oven. For decades I used the older Craig Claiborne/Pierre Franey recipe from the NYT Cookbook, 1975 which was quite different. Keeping fingers crossed and wondering how this custard will turn out without eggs!