One of the easiest desserts to prepare and serve, this Almond Rice Pudding with Golden Raisins is guaranteed to satisfy even the pickiest of eaters.
The first time I tried Rice Pudding was shortly after I met my husband. We were staying at his childhood home, visiting his family, when his mom offered me rice pudding…
You guys, I had no idea what rice pudding was. I had never heard of the stuff, let alone tried it; but, being the good girlfriend that I was, I answered with an overly enthusiastic, “Of course! I would love some rice pudding!”
My husband was practically shoveling the stuff in his mouth so I took that to be a good sign.
After finishing my bowl, I decided rice pudding was not the dessert for me and that hopefully I would never have to eat it again.
Fast forward a decade and now it’s one of my favorite desserts!
So what’s changed? Why do I like it now, but had to force it down my throat ten years ago?
- Ten years ago I was weird about raisins. And raisins that have been soaked in creamy milk? I just couldn’t handle it. Plus, my (now) mother-in-law made her rice pudding with a whole lot of raisins in it. My version is mellowed out.
- My mother-in-law tends to make her desserts (especially her desserts back then) with a TON of sugar. You guys, I love my sweets and desserts, but sometimes, it’s just too much.
- My tastes have changed. It’s true. Since I started cooking my own meals, and especially since I started this blog, I can honestly say I’ll eat (and probably enjoy) just about everything. And, if I didn’t enjoy the way someone else made it, I know I can probably make it a way where I know I will (aka less sugar and raisins).
Anyway, whether you know you love rice pudding, or have no idea what the stuff is, I highly recommend this recipe. It’s uncomplicated, fast and quite delicious. I added a little almond extract and less sugar than most rice pudding recipes, making it creamy-sweet, rather than just sweet. Top with candied slivered almonds and golden raisins and a drizzle of maple syrup and this sweet dessert will be gone before you know it!
Almond Rice Pudding with Golden Raisins
prep time: 5 minutes | cook time: 20-25 minutes | hands off time: 4 hours to overnight
total time: 4 hours 30 minutes +
yield: 12 servings
6 cups milk
1 cup long-grain white rice
2/3 cup granulated sugar
1/4 teaspoon salt
3/4 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
1/2 – 1 cup slivered almonds (I used honey roasted sliced almonds from Trader Joe’s)
maple syrup or honey, for drizzling
In a large saucepan bring the milk, rice, sugar and salt to a low boil over medium high heat. Reduce heat to low and bring to a low simmer. Cover the saucepan with a tight fitting lid. Cook for 20-25 minutes, or until rice is tender (not mushy), stirring occasionally.
Remove the rice from heat and stir in the almond extract, ground cinnamon and golden rainsins.
Transfer cooked rice to a container and cover with plastic wrap. Allow rice to cool for 30 minutes at room temperature before transferring to the refrigerator to chill four hours to overnight.
When ready to serve, top with slivered almonds, additional golden raisins and maple syrup or honey, if desired.