Rum Raisin Rice Pudding

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I prefer a baked, custard type pudding, but wanted to give this a try. Sure enough, people said it was like their mothers and grandmothers had made, and they loved it. I am not a terribly experienced cook, but I had no trouble with this. I shorted the liquid by half a cup, using only 4 1/2 cups, because that's all I had. And I used two medium eggs. And my salt wasn't kosher, but the results were just fine.

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This recipe worked for me exactly as written. In fact, I am Greek and it is not far off from my grandmothers recipe. I have made it many times and have added some twists just for fun. I have used coconut milk in place of the last cup of cream....delicious! I have replaced and combined raisins with finely chopped candied ginger...delicious. I have eaten it hot, cold and everything in between. I love Ina, although I sometimes find her recipes to be a little too complex (flavor wise for my Texan husband who believes that she doesn't make "regular food". But I am an accomplished cook and former restaurant owner and I have had great luck with her recipes.

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I made this last night and added a few "twists" of my own. When I first poured in the 4 cups of 1/2 & 1/2 I thought it would be too soupy but I kept simmering and instead of putting in the last cup of 1/2 & 1/2 in at the end I added 1/2 c coconut cream. The pudding looked a little too thin but after refrigerating overnight it became thicker and creamy. SOOOOO good. This will be my basic rice pudding recipe from now on!

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Ina is my guru; I have all her books and I use her recipes all the time. I am also an extremely accomplished cook so I can say this-there is no way ever this receipe will work as written. I saw the episode she made this and that's the only reason I followed the reccipe exactly. I read it and knew there is no way 3/4 cup of rice can absord 5 cups of liquid. And only 1 egg? I only read all the reviews after mine failed to find out almost everyone had the same problem. Food Network either needs to ask Ina to revisit the recipe or pull it from the site. It's a bad recipe and the reviews back that up. If someone plans to make this recipe for an occasion they will be extremely disappointed. I've never had a recipe from Ina fail but I will be reworking this one myself. The flavor is great but I'm looking to make rice pudding, not rice soup. FN-please reconsider this recipe. It's a true disservice to keep it on the site as is.

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GREAT! took alittle longer to get thicker, skipped the last cup of half and half.

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This recipe is the poster child for why the Food Network test kitchens should try the recipe before posting it. As said by others, the rice to liquid measurements are way off. I followed the directions to a tee and the "pudding" had the consistency of soup. It also questions why the Food Network doesn't change the recipes on line once it has been shown that they have an error in them. One star was generous.

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delicious

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Mighty tasty. I used leftover eggnog since I didn't have enough half and half. Mmmmm.

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I have made this recipe several times now. The secret to it's success is patients! I always double the recipe and it takes a good 50 mins to and hour to thicken. Stirring constantly towards the end! The first time I made mine with half and half. Now I just use whole milk. I also sub Grand Marnier for the Rum. Delicious!

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I followed the recipe carefully , but I also fund there was too much liquid.