Rum Raisin Rice Pudding

Total Time:
42 min
7 min
35 min

6 to 8 servings

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
4.5 153
Not so impressed ;-( -- The taste is not that good item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.. item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day