Rum Raisin Rice Pudding

Total Time:
42 min
Prep:
7 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

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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    Not so impressed ;-( -- The taste is not that good
    I cut this recipe in half because the 1st time I made it, it made A LOT! I agree with others that the half & half needs to be about 4 1/2 cups but other than that this is SOO good!!
    I am sorry I didn't read the reviews first! This rice pudding came out like soup! I will try it again with less half and half as some people suggested. The taste seems good but far too much liquid. Disappointed in Food network for not correcting this receipe since there are so many bad reviews on it. I will always check reviews first next time!
    Made this recipe the other day. After reading some of the other reviews cut the 1/2 and 1/2 back to about 4 1/4 cups. Also increased the rum to about 3 1/2 tablespoons. Used golden raisins. No problems at all. Tempered the egg to that there was no curdling. Do think that that step should be added to the instructions for those that may not know. Great recipe. Chilled leftovers good too. Definitely a keeper.
    This is the first rice pudding that I've made that came out well. I did substitute 2/3 cup of uncooked Arborio rice with 3 cups of half & half and 2 cups of skim milk at the beginning of cooking (not adding the 5th cup after simmering. I also used golden raisins which were so nice. I had no problem with the pudding thickening or curdling of the egg--I added the beaten egg very slowly. This is a great recipe!
    This rice pudding tastes delicious and is absolutely addicting. The first time I made this, it was frustrating because when I added the eggs, they cooked and the pudding was destroyed. This happened another time too. Now, I temper the eggs by scrambling them in a bowl and adding a few spoonfuls of the hot pudding before putting them in the cooking pot. No more scrambled eggs! I also cut the amount of half and half. I only use half of what the recipe states because the half and half never seemed to reduce and I lost patience. I thought about giving this recipe 4 stars due to the problems I've encountered, but it tastes too good. Flavor wins every time.
    I have made and eat rice pudding all my life. Know many recipes but this one is th best I ever made. No runny at all, perfect consistency, so creamy. Thanks Ina!
    I made this for Easter. Tasted wonderful, but did not set up at all. I think that 1 1/2 cups of water and 5 cups of half and half are way too much for 3/4 cup of rice. Also, the raisins did not plump up in the rum. I would reduce the liquid or add more rice and heat the raisin rum mixture for a more creamy and textured mixture. I love Ina's recipes, but this one just did not work for me.
    Tastes fine but after it chilled to thick for me.. Maybe from the starch in the rice.. Will try it again and will make some changes..
    I have made this recipe about 100 xs. My family loves it, Pudding is creamy and delicious, I have never used the rum though I always forget! I just throw the raisins in with the rice to cook in beginning.Sprinkles of cinnamon and nutmeg, it is delicious. Other than that I wouldn't change a thing. pudding thickens as it cools. I think I will make it again tomorrow!! 
    Try it and you too will be making it over and over, Plus Ina has some tasty recipes anyways.
    This was my first time having rum raisin anything. Rum Raisin Rice Pudding is Delicious! OMG! I will be making this again and again this fall and winter. Unfortunately, I didn't have the ability to stand over the pot and stir. I had to treat it like regular rice and put the lid on it and let it simmer. I didn't want the soupy problem folks had been complaining about, so I also stopped at 4 cups of half and half. It was perfect for me! Thank you Mrs. Ina!
    The highest compliment from my Dad, "This is just like your Grandma used to make". Great, homey comfort dessert. What I like about Ina's recipes is that they are so simple and unpretentious yet so delicious.
    I made this recipe for my mother who is coming to visit. It's the kind of thing she really like. She is 72 and sometimes likes old fashion things like rice pudding and quilts : Wow! It was soooo good. I followed the recipe exactly. Mine thickened up only because I stood over it, watched it and stirred it for 35+ minutes. It was a little more work than I thought it would be, but oh so worth it. I can't wait to have my mom taste it. I'm so excited.
    I love rice pudding, and there are 3 or 4 recipes I like to use, each for different reasons. This is the recipe I use when I want rice pudding like I had as a kid, when Mom would buy it from the local deli (her homemade rice pudding was good, too, but she rarely had time to make it. The flavor and texture I get when using this recipe (without the rum or raisins are exactly what I remember from that yummy deli pudding. I always use all 5 cups of half and half and the final thickness is perfect.
    I have loved this recipe the day I saw it I love the cream ness of the rice the flavor of the raisins. my husband said it's a keeper. Being hispanic we love rice with milk and this is better than that.
     
    Tasty, but I agree way too soupy.
    The best rice pudding I have every had! Thank you so much Ina for sharing!
    This recipe is amazing! My mother loves it so much I have to make her a new batch every week or so. i soak the raisins (which I double for a couple of days in an ample amount of rum to make sure they are full of flavor, and I add a pinch of fresh nutmeg and about a tsp of ground cinnamon to Ina's recipe, and everyone loves it!
     The only glitch I had in the beginning, was adding the beaten egg. I guess I should have known that the egg should be tempered first, but I didn't and I had little bits of cooked egg in the pudding (which no one minded, but I knew they shouldn't be there!
     Make this recipe!!! And ENJOY!!!
     Debbie in Massachusetts
    I made this for my husband and he said it was the best he has ever had, even better than his Mother's. I used a container of rice leftover from Chinese take out and it worked out perfectly. I personally am not a rice pudding fan but it was very good with just the taste that I had. There were no problems with quantities. It set up perfectly. I now have a use for all the rice I never eat from Chinese take out.
    I have used this recipe for years and I love it! Make it, you will not be disappointed!
    I did not read the reviews until after I made this recipe because I wanted to see if anyone else had the problem with it being to soupy. However.....meanwhile, the pudding has been cooling off on the stove and it is still pretty warm but it is already tightening up considerably. I am pretty sure it will be perfect when it is completely cooled. I think I have finally found the perfect rice pudding recipe because mine always come too stiff. The only thing I noticed is that I copied the recipe from the show, and I wrote down add 1/2 cup half & half at the end, not 1 cup, and that is the way I made mine. Total amount of 1/2 & 1/2 was 4 1/2 cups.  
    Hubby and I also think that the flavor is perfect. Sweet enough and creamy enough. 
    I will make it again!
    I grew up eating rice pudding and am so thankful to have found this wonderful recipe. I do think that if you have had experience making puddings from scratch it will be easier for you to get the first time. The recipe needs to clarify that when you add the sugar and half and half, wait until it comes to a gentle simmer, then start timing it, otherwise you aren't giving it enough time. Ina also should have mentioned that what you are doing is reducing the cream mixture a good bit, so keep stirring even after you think its done. It should be able to coat the bottom of a spoon thickly and not run off. I also did not add the additional cup of cream at the end b/c I do prefer my pudding thicker and I think this is b/c we are used to the box pudding and not classic pudding which is runnier. Know that if you use a non-stick pan instead of a stainless steel, it will take longer for the mixture to thicken.
    Very tasty! I just added my final personal touch. I sprinkled some cinnamon powder on top. All were delighted. Thank you.
    This recipe definitely needs a lot of tweaking. I'm seeing now that some of the other reviews say that 5 cups of half and half isn't correct... now I know why my pudding is more like soup, (yes, even cooled). Too bad this error hasn't been corrected. I also do not like the raisins in this recipe, and cannot taste the rum at all. Is it really 2 TBS to 3/4 cup raisins? The recipe also lacks a lot of flavor, needs some cinnamon or nutmeg or zest or something. I love rice pudding so I will try to make this again with less half and half and some flavorings added to it.
    Ina you are the best! Just wonderful. I used whipping cream and milk 1/2 of each (only used 4 1/2 cups )and only had bourbon for the raisins. This tastes soooo good, hope there is any left when hubby gets home. Everyone needs to understand, some receipes are changed a little and watch what you are cooking and your rice pudding will be just wonderful.
    After reading some of the negative comments written here, (even from "accomplished cooks"), it makes me wonder if the ladies have ever made pudding before... it thickens as it cools. This is the most delicious rice pudding I have ever tasted - and I have tried many since falling in love with the pudding made at The State restaurant in 1963! Thank you Ina!
    The recipe is INCORRECT AS WRITTEN (hence only two stars. I just watched this episode. She used 2 cups half & half, and then towards the end, she poured in one more cup of half & half. So 3 cups total. Try it this way, and you'll have a wonderful outcome. Food Network, PLEASE adjust this recipe for your readers (who would then be able to give the recipe the five stars it deserves.
    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.
    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.
    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.
    I am NOT an accomplished cook and found your comments very helpful...I too stopped mid-recipe when I realized the liquid- to -rice ratio was not going to work. I cooked more rice and ended up using 6 cups of cooked rice and more sugar to taste. I also hope FN revisits the recipe for a re-write.
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