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Rice Pudding with Sour Cream
By Melissa's Corporate Chefs


1 1/2 cups Cold Water
1 cup Milk
1 teaspoon Salt
1 cup Uncooked Rice
1 cup Thompson Seedless Raisins or Flame Seedless Raisins
2 tablespoons Butter
2 tablespoons Granulated Sugar
1/2 teaspoon Nutmeg
1 cup Sour Cream
1/4 cup Granulated Sugar
1 teaspoon Vanilla Extract


Combine 1 cup cold water, milk, salt and uncooked rice in a 3 quart saucepan. Bring to a boil, stir rice mixture once, and cover. Turn the heat to very low, and cook for 20 minutes, or until the liquid is absorbed. Do not lift lid during cooking.

While rice is cooking, combine remaining 1/2 cup water and raisins in a small sauce pot. Simmer for 10 minutes, or until the raisins have absorbed the water. Combine the cooked rice and the raisins. Blend in the butter, the sugar, and the nutmeg. Mix well. Pour the mixture into a greased 1 quart mold and chill.

In a chilled bowl, whip the sour cream until it stands in soft peaks. Blend in 1/4 cup sugar and vanilla. (Do not over whip, or you will have butter.) To serve the pudding, cut into sections and top with the whipped sour cream.