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Southern Rice Pudding

This easy Southern dessert is rich, creamy, and studded with bourbon-soaked raisins and plenty of warm spices.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 8 people
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup raisins
  • 1 ½ tablespoons bourbon (or sub with orange juice or rum)
  • 4 cups whole milk
  • 1 cup water
  • 1 cup long-grain white rice
  • ½ cup sugar
  • 1 cinnamon stick
  • ¼ teaspoon salt
  • Pinch of grated nutmeg
  • Pinch of ground cloves
  • ½ cup heavy cream
  • 2 large egg yolks
  • 1 ½ teaspoons vanilla extract (use this 2-ingredient homemade bourbon vanilla extract for the best flavor!)
  • Optional toppings: additional grated nutmeg; ground cinnamon; whipped cream

Instructions

    Cup of Yum
  1. In a small bowl, combine the raisins and bourbon. Set aside.
  2. In a medium saucepan, combine milk, water, rice, sugar, cinnamon stick, salt, grated nutmeg, and ground cloves. Bring to a boil over medium-high heat. Reduce the heat so that the liquid is at a simmer and cook, uncovered, until the rice is tender and the liquid is absorbed, about 40-45 minutes. Stir the pot often, especially towards the end.
  3. In a small bowl, whisk together the cream, egg yolks, and vanilla extract. Drain off any extra bourbon from the raisins (unless you want a stronger bourbon flavor in your pudding, in which case you can stir that bourbon right into the mixture along with the raisins). Remove the saucepan from the heat and whisk the cream mixture into the rice. Stir in the raisins.
  4. Serve immediately, or pour into a bowl and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled, and garnish with optional toppings.

Notes

  • Recipe adapted from Paula Deen’s Southern Cooking Bible
  • Soak the raisins before adding them to the pudding. This softens them, helps them plump, and adds even more flavor.
  • Soak the raisins before adding them to the pudding. This softens them, helps them plump, and adds even more flavor.
  • If you like a stronger bourbon flavor in your rice pudding, don't strain the raisins before stirring the raisin-bourbon mixture right into the pot of rice.
  • If you like a stronger bourbon flavor in your rice pudding, don't strain the raisins before stirring the raisin-bourbon mixture right into the pot of rice.
  • Stir the rice very frequently (especially as it gets closer to the end of the cooking time). This will prevent it from sticking to the bottom of the pot and scorching, and will also prevent it from clumping together.
  • Stir the rice very frequently (especially as it gets closer to the end of the cooking time). This will prevent it from sticking to the bottom of the pot and scorching, and will also prevent it from clumping together.
  • Garnish each serving with a dash of cinnamon or nutmeg, a cinnamon stick, a dollop of freshly whipped cream, or some extra bourbon-soaked raisins.
  • Garnish each serving with a dash of cinnamon or nutmeg, a cinnamon stick, a dollop of freshly whipped cream, or some extra bourbon-soaked raisins.

  • Serve the rice warm or chilled -- whichever you prefer. If storing the rice to serve later, place a piece of plastic wrap on top of the pudding to prevent a skin from forming.

    Recipe adapted from Paula Deen’s Southern Cooking Bible

  • Serve the rice warm or chilled -- whichever you prefer. If storing the rice to serve later, place a piece of plastic wrap on top of the pudding to prevent a skin from forming.
  • Recipe adapted from Paula Deen’s Southern Cooking Bible

Nutrition Information

Serving 1/8 of the recipe Calories 300kcal (15%) Carbohydrates 44g (15%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 80mg (27%) Sodium 131mg (5%) Potassium 305mg (9%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 481IU (10%) Vitamin C 1mg (1%) Calcium 176mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 300

% Daily Value*

Serving 1/8 of the recipe
Calories 300kcal 15%
Carbohydrates 44g 15%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 131mg 5%
Potassium 305mg 6%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 481IU 10%
Vitamin C 1mg 1%
Calcium 176mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.