How to make it

  • In a heavy medium sauce pan bring milk and cinnamon sticks to a boil over medium heat. Add rice, return to a boil then simmer for 15 minutes, stirring occasionally.
  • While rice is cooking place the rum, 1/4 cup water and raisins in a small pot. Bring to a boil, then turn the heat to simmer and cook until almost all the liquid is absorbed, (you want some left over to mix into the rice when it's finished). Set aside to cool.
  • Add condensed milk and scrape vanilla bean into the rice. Continue to cook over low heat stirring often for an additional 15 minutes or so or until rice is creamy, but still has some liquid left in the pot. Refer to photos above, it will still seem rather soupy, but in order for it to be very creamy when cool, you remove if from the heat at this stage.
  • The rice pudding will keep for 1 week covered in the refrigerator.
liquid absorbed, raisins   Close
rice pudding when it's done   Close

Reviews & Comments 7

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    " It was excellent "
    mamalou ate it and said...
    sounds wonderful!
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  • kismet 10 years ago
    Sounds wonderful.Thank-you
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  • zvonimir 10 years ago
    Thank you for this delicious recipe. I'm making it tomorrow night
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  • kingscoob 10 years ago
    This looks like a recipe from heavens chefs. I love rice pudding and I never saw this recipe before. Thanks, I'm making this soon.
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  • ks76017 10 years ago
    This looks so good! I've been craving rice pudding for some reason. I will try it this weekend :)
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    " It was excellent "
    gingerlea ate it and said...
    Thanks for the post. I have been looking for a good rice pudding recipe and the rum definitely caught my eye!!!!
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  • adacowan 10 years ago
    It sounds delicious and different...Thanks!
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