Chantilly Raisin Rice Pudding

6-8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"Faithful old recipe from a 1970 Best of Best Southern Living cookbook."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (242.7 g)
  • Calories 392.7
  • Total Fat - 22.6 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 338.6 mg
  • Sodium - 210.6 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 18 g
  • Protein - 15.1 g
  • Calcium - 166.2 mg
  • Iron - 2 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Combine raisins and half-and-half and heat slowly. Meanwhile, beat eggs with nutmeg, salt, sugar, and vanilla. Combine with cooked rice. Stir in hot half-and-half and raisins. Turn into 1-quart baking dish; setting the baking dish inside of a shallow pan that has been filled with hot water.

Step 2

Bake at 350 degrees F. for 15 minutes. Sprinkle top with nuts and continue baking for 10 - 15 minutes longer until custard is barely set in center.

Step 3

Place the pudding dish in a pan of cold water to cool quickly and keep custard creamy. Sprinkle top with cinnamon. Serve warm, at room temperature. May be topped with sweetened whipped cream (can also sprinkle the top of the whipped cream with additional cinnamon).

Tips & Variations


No special items needed.

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