Cold Rice Pudding

"Serve this pudding cold, or at room temperature, several hours after it has sat, to thicken, if you find the process, a little tricky at first, double the batch, the stellar process works every time, and I even eat it for breakfast. You can omit the vanilla bean, and add some extract at the end; that being said, the specks in the white pudding are beautiful, and the flavor is better. Do not omit the raisins, they plump up in the pudding as it cool, and make for a fine addition. Note: I have never made this with low fat additions."
photo by Tuck Burnette photo by Tuck Burnette
photo by Tuck Burnette
Ready In:
1hr 20mins




  • Put milk, sugar, and a pinch of salt into a mixing bowl or container. Split and scrape in the vanilla and its pod. Whisk well. Set aside for at least an hour at room temperature, preferably more, or up to overnight in the refrigerator. Retrieve the pod and save it for sugar. Strain the mixture into a 6-8-cup saucepan. Add the rice.
  • Bring the mixture to a simmer, stirring almost continuously, simmer, uncovered, for about half an hour, while the mixture is loose, it's okay to stop stirring it, as it reduces, it will begin to stick, so stir it often, lowering the heat as needed, and cooking till thick. The rice will still be underdone. Add some water, cook, until thick again, taste, add more water, and continue cooking, until the mixture is thick and done, and edible, it should not be too al dente, but it is okay, if a few grains, are still "to the tooth".
  • Sometime while its cooking, beat together the eggs and half and half till smooth.
  • When the rice is done, strain it over the preparation, and cook, over medium, or medium-low heat, for about 8-10 minutes, or until it has thickened, without boiling, like for a custard.
  • Remove from heat, and stir in the raisins.
  • Chill six hours or overnight before serving, or save at room temperature, for serving in the afternoon.

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