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Rich Rice Pudding

This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert. Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 8
Rich Rice Pudding

Source: Mad Hungry, May 2011


  • 1/4 cup currants or raisins (optional)
  • 2 tablespoons golden rum (optional)
  • 3 cups half-and-half or whole milk
  • 1/2 cup rice, preferably jasmine or basmati
  • 1/4 cup sugar
  • 1/2 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 plums, sliced


  1. If using the currants, soak them in the rum in a small bowl.

  2. Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.

  3. Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).

  4. Serve pudding in a bowl along with slices of fresh plums.

Reviews (1)

  • MLG 28 Nov, 2013

    Yum. I made it with leftover rice that was already cooked and 1/2 the milk, which worked fine. I think 1/4 cup sugar is too much, though. I used a bit less and it was still a little sweet for my taste.

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