Rice Pudding with Rum Raisins

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Picture of Rice Pudding with Rum Raisins Recipe Photo: Rice Pudding with Rum Raisins Recipe
Rated 3 stars out of 5
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Total Time:
2 hr 0 min
Prep
10 min
Inactive
45 min
Cook
1 hr 5 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 3/4 cup golden raisins
  • 2 tablespoons rum extract
  • 1 vanilla bean, split lengthwise
  • 1 cup water
  • 1/2 cup long-grain white rice
  • 1 tablespoon unsalted butter
  • 1 1/2 cups whole milk
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • Whipped cream, for serving, optional

Directions

Place the raisins in a small bowl.

In a small saucepan, heat the rum extract over medium heat. Pour the rum over the raisins, cover, and let soak at least 30 minutes and up to 2 hours. Drain.

Scrape the vanilla bean seeds into a small ramekin and reserve.

Combine water, rice and vanilla bean pod in a heavy, medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes.

Uncover rice, discard the vanilla bean, and let cool.

Preheat oven to 350 degrees F.

Butter 1 large (6 to 8-cup) souffle dish with the tablespoon of butter, and place inside a roasting pan.

In a large bowl, whisk together the milk, brown sugar, eggs, egg yolk, salt and reserved vanilla seeds. Stir in the raisins and cooked rice. Pour into the buttered dish. Place the dish in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the dish. Bake until the pudding is set in center and brown around edges, about 1 hour and 5 minutes. Remove the dish from the water and cool at least 15 minutes before serving.

Serve warm with whipped cream, if desired.

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Newest Ratings and Reviews

Read all 3 reviews

  • on January 09, 2010

    Flag

    It was easy and made lots of pudding, but I usually love left over rice pudidng, hot or cold.

    This was not good the next day. I threw away left overs because they just didn't look or taste good.


    I was embarrased to say I made it. Not sweet enough.It was not creamy or rich or milky, but rather stiff and tastless. It was not palable when cold, and only OK when hot.

    The best part of this pudding was the raisins and I didn't follow the recipe to make those! I did it my way with the raisins


    I would not recommend it at all.

    people found this review Helpful.
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  • on May 25, 2008

    Flag

    This recipe produced a rice pudding that was rather dry and uninteresting. I long to find a recipe that would produce a creamy rice pudding that has a bit of flavor dimension to it. Oh well...

    people found this review Helpful.
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  • on October 28, 2006

    Flag

    This is a very rich pudding,so serve small portions. I didn't use whipped cream and we didn't need it.Very easy to prepare and soooo good!
    Jacquie Guimont
    Pioneer california

    people found this review Helpful.
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