Cinnamon Walnut Rice Pudding

Cinnamon Walnut Rice Pudding
  • Yield: 12 Servings
  • Prep Time: 5 Mins.
  • Cook Time: 45 Mins.


  • 3/4 cup white rice
  • 1 pinch salt
  • 1 quart half and half
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus additional for sprinkling
  • 3/4 cup chopped Fisher® Chef’s Naturals Walnuts


  1. Cook rice, 3 cups water and salt in an uncovered medium saucepan for 15 minutes or until rice is nearly dry, stirring occasionally. Stir in half and half, bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat.
  2. Combine eggs, sugar, vanilla and cinnamon in a small bowl. Stir 1 cup of cooked rice into egg mixture, ¼ cup at a time. Pour egg mixture into rice in pot. Stir for 1 minute or until temperature of rice mixture reaches at least 165°F on a thermometer. Return to low heat, if necessary to reach desired temperature. Transfer to a servicing dish and stir in walnuts. Cover with buttered parchment or waxed paper. Refrigerate until cold. Sprinkle with additional cinnamon before serving.

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