How to make it

  • Combine rice, milk, half and half, and sugar in a widebottomed pot, bring to a near boil and stir constantly
  • combine rasins and rum in a small pan, put on med heat until Rasins are plumped and juicy, remove from heat
  • Beat the two eggs and set aside
  • When the rice is 3/4 cooked, stir in the condensed milk
  • when the rice is Fully cooked, temper your eggs(add small liquid from the rice 2-3 ounces at a time while stirring to bring the eggs up to temperature) and then slowly pour into the rice mixture and stir until incorporated
  • Add rasins and remaining rum to the rice mixture
  • cook for 5 minutes more to cook the eggs while stirring constantly
  • pour into a casserole dish
  • sprinkle some nutmeg and cinnamon overtop to garnish
  • let sit till it cools a bit, and serve while warm

Reviews & Comments 4

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  • taelsin 8 years ago
    hmm well, perhaps water with hazlenut extract or almond would work out to reconstitue the rasins and add flavor, as for amount I'm not sure somewhere between 2 and 4 tsp would probably do
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  • bakesalotsabo 8 years ago
    Looks really good! any suggestions on sub. for rum?

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    " It was excellent "
    mjcmcook ate it and said...
    W.O.W.! I have never met a 'Run Raisin'
    recipe that I did not LIKE!
    This "5'FORK!!!!! 'taste treat' is no exception~!
    Thank-you so much for sharing~
    Added to some of my 'Groups'~
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds so good thanks high5
    Was this review helpful? Yes Flag

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