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Feel Good Rice Pudding

  • Yield: 6 servings


  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups cooked long-grain rice
  • 1/2 cup raisins
  • 1 cup heavy cream whipped with 1/2 teaspoon vanilla and 1 teaspoon sugar


  • Preheat the oven to 350ºF.
  • In a bowl beat the eggs until frothy. Whisk in the cream, milk, cornstarch, cinnamon, and nutmeg, and beat until thoroughly blended. Whisk in the sugar and vanilla.
  • Combine the rice with the raisins and add them to the custard mixture. Blend thoroughly and pour into a 5-cup casserole. Bake until the pudding is set, for about 40 minutes. Don’t overbake or the pudding will be dry
  • Serve warm or at temperature. To serve, spoon the pudding into stem goblets and top with sweetened whipped cream.