Chantilly Raisin Rice Pudding

Prep Time
Cook Time
Ready In

Recipe: #39338

August 14, 2022

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

Original is 6-8 servings


  • 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 by Step Method

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).


No special items needed.

1 Reviews


This is so good! I made as directed but skipped the nuts and served with cream. When I made this I used both half and half and heavy cream (about half of each) and also all we had was brown rice which I used instead of white rice -- delicious and we ate every drop. Thanks for sharing one of my favorite puddings.


review by:
(5 Apr 2023)

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