Ingredients
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
Directions
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
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By singthepoems
Altadena, CA
on April 30, 2013
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I'm sure this rum raisin rice pudding is great. I just have never gotten around to adding the rum and raisins, because the recipe is so good without them. I add a little cinnamon at the end and have a delicious, traditional rice pudding with the perfect taste and texture; just like the fancy deli rice pudding I loved as a kid.
By toggle26_9753562
east hampton, NY
on January 30, 2013
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This was amazing. Didn't use the rum and added a bit more raisins. Oh my gosh it was good!
By Last_Mohican429
Eastern Shore, ...
on May 27, 2012
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Great recipe! Followed the cooking instructions to the letter. Did a couple of small modifications. I soaked the raisins in the rum over night. Also, I made sure to temper the egg (so that I wouldn't end up with scrambled eggs in my pudding. I prefer my pudding nice and thick so I used 2/3 cup of half and half in the end versus a whole cup. Since I love vanilla, I added a little extra and added some Saigon cinnamon as well. Absolutely wonderful!
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