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Chantilly Raisin Rice Pudding

Here's how you make Chantilly Raisin Rice Pudding
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  • Servings: 6-8
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 2/3 cup seedless raisins
  • 2 1/2 cups half-and-half (heavy or light cream can also be used)
  • 2 eggs
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3 - 4 tablespoons sugar
  • 1 tablespoon pure vanilla extract (avoid using imitation)
  • 1 cup cooked white rice
  • 1/4 cup chopped toasted walnuts or pecans (optional)
  • Ground cinnamon for sprinkling
  • Sweetened whipped cream for topping (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).

We hope you enjoy this recipe!

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