Rum Raisin Rice Pudding
From lillyann 16 years ago
- 30 minutes to make
- Serves 4
I think even rice haters would love this dish- it is the epitome of comfort food. Great served warm or ice cold.
Ingredients
- 1 cup arborio rice shopping list
- 3 cups milk shopping list
- 4 sticks cinnamon shopping list
- 1 can condensed milk shopping list
- 1 vanilla bean shopping list
- 3/4 cup dark rum shopping list
- 1/4 cup water shopping list
- 1 cup jumbo golden raisins shopping list
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
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rice pudding when it's done
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The Rating
Reviewed by 6 people-
Thanks for the post. I have been looking for a good rice pudding recipe and the rum definitely caught my eye!!!!
gingerlea
in Tampa loved it
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sounds wonderful!
mamalou
in Attleboro loved it
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