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rice pudding
Photo credit Sonya Sanford

Jewish-American Rice Pudding with Raisins

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5 from 1 review

This classic rice pudding is silky and flavorful.

  • Total Time: 4


  • ½ cup Arborio or short-grain sushi rice
  • 3 ¾ cup whole milk (or substitute with low-fat milk or coconut milk)
  • ¼ cup half & half or milk
  • 3 Tbsp granulated sugar
  • ½ a vanilla bean, 1 tsp vanilla paste or 2 tsp pure vanilla extract
  • pinch of salt
  • 2 Tbsp raisins or currants (optional)
  • citrus segments or berries, for topping (optional)
  • date syrup, for topping (optional)


  1. Rinse the rice well.
  2. In a medium pot, combine the rice, milk, half & half, sugar and a pinch of salt.
  3. Split the vanilla bean, scrape out the seeds into the pot, or add the vanilla paste, and stir. If using vanilla extract, do not add it at this point. Bring the mixture up to a boil, and lower the heat to a gentle simmer. Simmer for 40-45 minutes, stirring occasionally so the mixture doesn’t stick to the bottom of the pot.
  4. Once the liquid has reduced and the mixture is thick and creamy, remove the pudding from the heat. Stir in the raisins and vanilla extract if using. Allow the pudding to cool for at least 10 minutes before serving or chilling.
  5. You can serve rice pudding warm or chilled. Top with citrus segments, fresh berries or a drizzle of date syrup, if desired.
  • Author: Sonya Sanford
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Ashkenazi