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Rice and Raisin Pudding

For other ideas check out Planned Extras & Taking Breakfast Beyond Basics

from Young, Donna & Marg Routledge: “New Maritimes Seasonal Cooking”. Nimbus Publishing Ltd., Halifax, 1996. Reprinted with permission.


¼ cup (50 mL)                granulated sugar

1 tbsp (15 mL)                cornstarch

1 ½ cups (375 mL)         1% milk

1 cup (250 mL)               cooked rice

2 tbsp (25 mL)                raisins

1-inch (2.5 cm)               cinnamon stick

1                                     egg

½ tsp (2 mL)                   pure vanilla extract


In medium saucepan, blend sugar and cornstarch. Stir in 1 ¼ cups (325 mL) milk, rice, raisins, and cinnamon stick. Cook over medium heat, stirring constantly until mixture thickens, 4 to 5 minutes. Remove from heat. In liquid measure, combine remaining ¼ cup (50 mL) milk and egg. Stir some hot pudding into egg; then egg mixture into pudding. Return to medium heat and stir constantly for 1 minute to cook egg. Remove from heat; add vanilla. Pour into serving dish, cover and cool. Remove cinnamon stick before serving.


4 servings

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