Bensonhurst Kitchen: Cinnamon Rice Pudding

Here in the Bensonhurst Kitchen, we’re not ashamed to toot our own horns. Like when Colleen makes some for-real rice pudding, al dente and all – it’s a time to sit back, savor the moment and thank the good Lord that we’re not eating something that just came out of a can.

What’s that you say? Even the best home cooks eat pre-packaged, pre-cooked foods like sometimes, right? Yeah, they’re called leftovers and they’re delicious.

All kidding aside, almost every hard working person in our society has to settle for instant sometimes, and their are other times when fast food just seems right. But for those occasions when one possesses both the time and the inclination, the best restaurants in the world would have some major trouble competing with something that’s not only fresh and delicious, but made with love.

Colleen’s Cinnamon Rice Pudding


6 cups milk
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1/2 cup uncooked rice
2 tablespoons butter
1 cup white granulated sugar
1/2 cup heavy whipping cream
2 eggs


In a large pot combine milk, cinnamon, nutmeg, rice and butter. Bring to a
boil, then reduce heat to simmer. Gradually stir in sugar while milk
mixture is simmering.

Continue simmering for approximately 30 minutes or until rice is al dente.

In a bowl whisk together the eggs and heavy whipping cream until smooth.

Add a couple of spoonfuls of the hot milk mixture into the egg mixture to
temper it (this keeps you from getting scrambled eggs in your pudding!).

While still simmering over low heat, gradually pour the egg mixture into
the milk mixture and stir continuously for approximately 10 minutes
allowing the pudding to thicken.

Pour into a large bowl and allow to cool for 15-20 minutes before
refrigerating for at least two hours before serving.

TIP: Do you like your rice pudding with raisins? Add 1 cup of golden
raisins to the pudding after you add the egg mixture.

Recipe and tips by Colleen