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
Watch how to make this recipe

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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4.5 154
This is the first Ina recipe that didn't work out for me.  There is way too much liquid for the amount of rice in the recipe.  I ended up making another cup of rice and adding it.   Maybe regular white rice would be better since it is a more starchy rice?  Also, there should probably be more eggs to make more of a custard.  My mom's recipe calls for 4-5 eggs.  This didn't set as a creamy rice pudding - way to soupy.  Should have tried it before I made it for Easter dessert.  The taste - 4 stars - the consistency none.  Sorry Ina.   item not reviewed by moderator and published
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 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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Tasty, but I agree way too soupy. item not reviewed by moderator and published
The best rice pudding I have every had! Thank you so much Ina for sharing! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have used this recipe for years and I love it! Make it, you will not be disappointed! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tasty! I just added my final personal touch. I sprinkled some cinnamon powder on top. All were delighted. Thank you. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
GREAT! took alittle longer to get thicker, skipped the last cup of half and half. item not reviewed by moderator and published
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. item not reviewed by moderator and published
delicious item not reviewed by moderator and published
Mighty tasty. I used leftover eggnog since I didn't have enough half and half. Mmmmm. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I followed the recipe carefully , but I also fund there was too much liquid. item not reviewed by moderator and published
Ive always heard rice dishes like this are somewhat "tricky" to make but this seems to be a fool proof recipe. all i did was follow what it said and keep a careful eye and it came out DELICIOUS. no complaints here. item not reviewed by moderator and published
I have used this recipe exclusively for several years now. The main things I think are important to remember to do with this recipe are: Use Arborio rice Use only a heavy bottomed pan Take your time and follow the directions to a "T" item not reviewed by moderator and published
I LOVE this recipe ,my son love this rice pudding............its very creamy .there is no words to describe. THANK U INA! item not reviewed by moderator and published
I gave this recipe four stars as it is because, like everyone is saying, it's too much liquid. I didn't add the additional cup of half and half at the end and had to simmer to reduce the pudding for twice the time the recipe calls for -- around 50 minutes. But after that, the end result was FIVE STARS! I didn't do the rum raisins, so I added the scrapings of one vanilla bean. YUM! It really sets up after a night in the fridge. Delicious! item not reviewed by moderator and published
I don't know what happened with this recipe. Mine had almost no taste. I had to make it twice. The first time, I dbld the recipe and it didn't set. So I made it again and thought it would be fantastic. Not so. Very bland and unimpressive. I even added a vanilla bean pod, scraped the inside into the half and half, added another egg and an envelope of unflavored gelatin to help it set. Well, it set alright, but the taste was flat. It must be me 'cause my experience was less than tasty. item not reviewed by moderator and published
A creamy and delicious bit of heaven! I read the reviews first, but followed the recipe...perfect...be sure to let it cook uncovered for the whole time so it reduces to the right consistency. I did use two eggs...since sometimes they can be smaller. Adding the half and half at the end made it a perfect creamy consistency. Also....I added a pinch of Cardamon which added just a wonderful aromatic hint of ginger lemon! You may try plumping the raisins in a covered dish with the Rum in the microwave for 1 minute before adding....Yum! Great Recipe! item not reviewed by moderator and published
I saw the episode featuring this recipe and decided to give it a whirl since my boyfriend loves the stuff. I'm glad I did! The basmati rice works really with this recipe and gave it a more sophisticated flavor. The subtle hint of rum in the raisins was nice too. My only complaint would be that mine came out with more liquid than I'd of like. Next time around I wont add in the additional cup of half and half at the end. All around, this recipe was great and has turned me into a rice pudding believer! I'll be making it again in the future. item not reviewed by moderator and published
First time making it, I always read comments, but this one time I didn't, 5 cups would have been way overboard, 4 cups is even too much. I just watched Ina make it, turned out great for her, so I thought it'd be fine, but even 4 cups is too much. Start with 3 and see what happens. Tastes great but way too watery item not reviewed by moderator and published
Made this today for 2nd time. First time too much liquid. This time used 4 cups 1/2 n 1/2 and just 1/2 cup at the end. Consistency is perfect. I omitted the raisins (not fond of them), but added 1 tsp of rum toward end of 25 min cooking time. So glad I tried it 2nd time. So tasty and comforting! Thanks, again, Ina for another winner. item not reviewed by moderator and published
First off let me say i used less liquid.After reading the comments i decided to reduce the liquid by 1 cup. Instead of adding 4 cups of a milk, i only added 3.Instead of using all half and half, to be a little healthier I used 1 cup of half and half with 2 cups of 1% milk when cooking the rice and then 1 cup of half and half at the end as the directions stated. At the end of the 25 mins of cook time the pudding was still soupy so i ended up cooking it until it thickened up... about 45 minutes in total. Because of how tasty it was and the consistancy, i didnt even bother with the egg. Im not a drinker so we dont have rum in the house so i substituted rum flavoring instead. The recipe turned out really good but i think one helping is plenty for me :) item not reviewed by moderator and published
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! item not reviewed by moderator and published
I followed this recipe exactly with the exception of substituting saffron & cardamom for the vanilla. If basmati rice it used, I would reduce the liquid by 1 cup as it just doesn't absorb as much. Perhaps one more egg or yolk wouldn't hurt either. Must say I like the texture of basmati instead of the mushy feel of short grain rice but with the extra cup of half & half this pudding took on the look and feel of an Indian Kheer instead of a rice pudding. Tasted really good though with my substituted flavors. item not reviewed by moderator and published
I just made this last night and it is simply delicious! I enjoyed it so much I brought some to work with me for an afternoon snack. This can easily be eaten for breakfast as well. I only had 4 cups of half and half and it was just fine that way for me just the right amount, not too dry or too soupy. Just perfect! Thanks for sharing this wonderful recipe Ina! item not reviewed by moderator and published
The short grain rice is better with this recipe - sometimes they call it "sushi rice" - It's NOT just for Sushi!! It has more texture and less chance for "running" problems. You can also use the " Sweet Rice" from the Asian market, it's almost always used for deserts in Asia. Wash and soak it for an hour or so before cooking. item not reviewed by moderator and published
I made this recipe yesterday. I used 1/2 1% milk & 1/2 & 1/2. I didn't add the last cup of 1/2 & 1/2 at the end of the recipe; I thought it might be too soupy. After it chilled, I thinned the pudding with more 1/2 & 1/2. This was probably the best rice pudding I've ever eaten. Will definitely be making it often!! Thanks Ina item not reviewed by moderator and published
I used dried cherries soaked in port instead of the rum/raisin combo and added a little almond extract-then topped it with toasted almonds. You will make good friends when you serve this. item not reviewed by moderator and published
Watch the episode if you can to avoid a soupy result. Seeing the texture of the pudding after the first simmering with the half and half and sugar was very helpful. Mine took nearly an hour stirring occasionally over low heat to reach this very thick stage. Mix the egg and last cup of half and half together and temper with a little of the cooked rice mixture before adding it along with the soaked raisins; then simmer for an additional 10 minutes. I used an extra egg yolk as I had large and not extra large eggs. I also used a vanilla bean, halved and scraped, and added at the beginning instead of extract at the end. As another reviewer mentioned, heat the rum (I used 1/4 cup) with the raisins (I used golden raisins) and let soak while the pudding is simmering. This is a terrific base recipe for creamy rice pudding. I might try other dried fruits and liquors next time - perhaps dried cherries soaked in Amaretto. item not reviewed by moderator and published
This rice pudding is amazing. I first tried to make it with lowfat half and half and it did not get thick. But then I followed the recipe as is and it was absolutely wonderful!! I don't think I will ever use another recipe for rice pudding again. Thanks Ina! item not reviewed by moderator and published
My wife made this with Mexican vanilla and some rum we picked up on our last cruise. Easily the best raisin pudding we have had in our lives. All our friends and family loved it too. And although our rum and vanilla was the best, my wife used store brand half and half and store brand raisins, which were as good as any name brand. item not reviewed by moderator and published
Made this last night exactly as stated and it came out perfect...not soupy, clumpy. I did stir frequently during the 25 minute simmer. Sweetness just right...I had a rum raisin rice pudding at the Martini House in St. Helena, CA (Sonoma/Napa region) and I thought I died and went to heaven. This pudding very similar. The only thing I would change next time is the rice. Ina uses basmati and I prefer a little bit heartier rice as suggested by another reviewer...maybe aborio. You must make this if you love rice pudding! Eating it cold is the only way to go! I chilled in glasses...YUMMMMM!!! By the way...if you are ever in the area, Martini House Restaurant is EXCELLENT...FOOD IS SUPERB, SERVICE IS EXCELLENT AND AMBIANCE PERFECT. item not reviewed by moderator and published
My husband grew up loving his Grandmother's rice pudding, she made it for him all the time. Over the years I have not had any success making her recipe so I gave up. I saw Ina make this recipe on her show recently and decided to give it a try. It turned out fabulous, its creamy, silky, and very flavorful. My husband loves it. item not reviewed by moderator and published
Loved this rice pudding its not to complicated to make and the rum in the raisins gives it a nice flavor. item not reviewed by moderator and published
I love rice pudding, but this is not my mom"s recipe! It's better!! Although, I make this frequently, it has become a staple around the holidays...Thanks Ina !! item not reviewed by moderator and published
this is the best rice pudding recipe I have ever had. all my friends at the senior center have asked me for the recipe. It's deffinately a 5 star excellent recipt. Thank you Ina for this one will be passed down through my family for years to come. item not reviewed by moderator and published
Wonderful!!! It does seem like it is and it is a lot of cream! The trick is to stir and reduce stir and reduce forever, but the result is the best rice pudding you have ever had. Soaking the raisins in rum is golden. They turn out so moist and tasty. item not reviewed by moderator and published
I've made this many times over the years and have experienced both extremes -the runny soupy and the hard rice however the end product is quite delicious. I've come to the conclusion that this recipe is simply a bit fussy but worth the trials & tribulations. I have found not to be alarmed that the rice is not quite soft after the water boils away and you add the milk/cream, actually it finishes during the next 25 minute simmer. For those who turned out soupy be sure NOT to cover once you add the milk/cream and stir often and maintain simmer -do not boil. This also stiffens up in the refrigerator if serving cold although I prefer mine warm to room temperature. item not reviewed by moderator and published
Was making dinner to take to a friend and decided to make both Ina's chicken pot pie as well as the rum raisen rice pudding. When I got to the final fifth cup of milk I had to go with my gut feeling and not add it. It seemed too soupy. I served what was left over to my family at room temp and it was amazing! The consistency was perfect. Now after reading all the comments I wonder if my friend put her's into the refrigerator and it turned into a brick! ha. Can't wait to make again. item not reviewed by moderator and published
I've tried this recipe several times, and it has never turned out quite right. The flavor of the pudding and the rich and creamy texture sounded wonderful. Each time I made it, it tasted great- but it never firmed up. I couldn't bear to throw away all those ingredients, so our family had "soupy rice pudding" for dessert anyway. I love Ina and usually love her recipes- It would be nice to get a response from her or from the Food Net Work, considering all the comments about the consistency of this pudding. Carol- Perry Hall, Maryland item not reviewed by moderator and published
I've made this recipe a few times and the only thing I would change is to leave out the rum. I couldn't tell the difference without it. Try soaking your raisins in some good quality vanilla(not extract). I heated them in the microwave for 1 minute and let them soak. Also, the first time I made this, I too thought it was a little bit too loose. But, it really does firm up nice in the fridge. Second time I made this I cooked it a tiny bit longer and it became too thick. All in all, this is an easy recipe and honestly tastes as good as my Mom's, which was baked and took a very long time. Enjoy!! item not reviewed by moderator and published
This rice pudding reminds me so much of my grandmother's. I make it often -- sometimes with the rum and raisins, sometimes with just the raisins, and sometimes without the rum and the raisins. It does look soupy after it's first made, but I agree with the other reviewers that you can either simmer it longer or let it set up in the refrigerator. Great flavor. Super creamy! item not reviewed by moderator and published
Followed the recipe to a T until the addition of the last cup of milk. Only used about 1/2 a cup and my cook time was a little bit longer. It firmed up in the fridge and everyone loved it. Thanks for the recipe. item not reviewed by moderator and published
I've made this pudding using both combinations of half-and-half and 1% milk, as well as just 1% milk. It's been equally delicious every time I've made it. For those of you who claim it's "soupy," all you have to do is let it simmer a bit longer to tighten it up. This recipe is AMAZING. item not reviewed by moderator and published
my husband loved it, and i liked it. while i poured the egg in, it looked like scrambled egg mixed into the batter. oh no. next time i will remember to really pour that beaten egg in slowly. after a chill in the refrigerator, the pudding was thick, delicious and no signs of that scrambled egg. item not reviewed by moderator and published
I am from Colombia, My mom used to cook a very delicious rice pudding no anymore, unfortunately.This is great, the rum gives it a very great taste. I will forget any other recipe after this one. I did tried on 04/18/2009 did not last. item not reviewed by moderator and published
After living in NY for 20 years and having plenty of other rice pudding versions, this is the closest to my dear grand-mother Adiela from Cali, Colombia. I cooked it a little bit longer to dry it up and served it for Easter...a big hit. item not reviewed by moderator and published
As I was viewing the episode, the ratio of rice to milk didn't make sense, but it looked so good, I tried it anyway. It was too thin and didn't thicken nearly enough after refrigeration. I tried it with arborio rice and it worked perfectly. I only used 2/3 cup arborio to 5 cups milk, which is a recipe Giada demonstrated once for a chocolate/orange rice pudding. I didn't like her recipe, but by combining hers and Ina's, it turned out perfect. When you use arboria rice, you don't have to pre-cook the rice. Just put the rice, milk and sugar in, cook for 35 minutes, then add vanilla and the raisins. I've made it once with half and half AND then tried skim milk. They both work perfectly so I use the skim to cut down on fat. I use a little less than 1/2 cup sugar. I NEVER add an egg! It is really good plain, but extra delicious adding the dark rum-soaked golden raisins. item not reviewed by moderator and published
This recipe was so easy and so delicious. I followed the directions exactly and it came out perfect. This is a winner! item not reviewed by moderator and published
This is the best rice pudding I've ever had. I followed the recipe exactly and it came out great. It's so much creamier than recipes that bake it in the oven. I will definitely make it again. item not reviewed by moderator and published
Great Rice Pudding ( Arros con Leche ) to have any time . item not reviewed by moderator and published
I have noticed that Ina's recipes are ALOT like those on William Sonoma website....they have a TON of recipes and Ina seems to mimick them...hmmmm very interesting!! item not reviewed by moderator and published
figured it out! the trick to less soupy rice pudding its to keep cooking it , probably the simmer temp was too low. after making mine and then reading the comments, I put my soupy rice mixture back on the burner at a higher temp, and kept stirring only to miraculously see it turn into a thick consistency! also cooked it with a vanilla bean , pod included, then retrieved the pod. delicious! item not reviewed by moderator and published
This was really great. I was a little sceptical when I read the reviews about the pudding being runny so I only added 3.5 cups on half and half. I cooked the rice and cream quite a bit longer than the 25 minutes to help ensure a thicker consistency. It came out great. For the rum I I used Captain Morgans Tattoo for a little more spice... Turned out to be a good idea. My fiance LOVED it! He is obsessed with Sweet Thai Sticky rice and this, according to him, was actually very similar in taste. It was excellent. I will definitely make it again. item not reviewed by moderator and published
I loved this rice pudding!! It was so easy and I followed the recipe step by step, and I thing the stirring throughout the simmer was key, as well as making sure most of the water was absorbed when cooking the rice. At the end I sprinkled it with a little cinnamon, sooooo goooood!!! My husband was in heaven!!! item not reviewed by moderator and published
Wonderful, used Jasmine rice mistakenly thinking the jar said Basmati, it really said Jasmati...used the amount of called for cooking liquid, it wasn't runny at all. Had to go about 12 minutes to cook out the water using the soup burner on my stove. At the end we added 1/2 cup of heavy cream just for extra decadence. We would definitely make again. item not reviewed by moderator and published
Big fan of Barefoot Contessa & Rachel Ray however, never go by the amount of cooking time. Follow your instincts and cook it longer if you feel that it is not done. This was my first time making this and I read all of the reviews before I did so I knew that many who have made this before had problems with it being too soupy. The problem seems to be the heat of the stove and the cooking time. Here are a few tips that I thought I would share that made this the best homemade rice pudding my husband said he ever had...and he tries them all! Tip #1 - make sure that you boil all of the water when boiling the rice. Tip #2 - During the 25 minutes that you are "simmering" the rice with the half-n-half, make sure that you adjust the temperature. I use an electric stove and did not simmer on low but rather cooked it on 2 or 3 on the dial. Stir it every 3-4 minutes or so and cook a little longer if needed. I cooked it for 35 minutes. Tip #3 - The cup of half-n-half that you add at the end can be adjusted according to the consistency that you like. I only used 1/2 cup. Tip #4 - The rice pudding will stiffen after chilled. More half-n-half can be added later. Just trust your instincts and cook longer if needed. Stove temperatures will vary. Enjoy! item not reviewed by moderator and published
THIS IS GREAT ! I MUST SAY THIS IS THE FIRST TIME LEAVING A REVIEW ,BUT I HAD TO . I KNOW THAT IT SOUNDS LIKE A LOT OF HALF AND HALF , COMPARED TO THE RICE . BUT JUST KEEP STIRRING IT WILL TURN OUT GREAT !!! THANKS INA item not reviewed by moderator and published
I've always made rice pudding in the oven and this version was easier and was scrumptious. I don't like raisins in anything so I left out the raisins and the rum and used rice that I had on hand. It was fabulous - can't wait to make it again - Ann item not reviewed by moderator and published
I LOVE RICE PUDDING!!! I mean I really love rice pudding. I remember as a child having my mother's home made pudding and teh joy I had every time I knew she was making it. Living in NY I've found one place in particular that makes an incredible rice pudding. The Problem is that its ridiculously expensive. I've tried other recipes but they never came out like the picture. This recipe was fantastic. I made it one week before thanksgiving to get the quirks out of the recipe and it came out great. My wife said it was as good as the 8 ounces of pudding that we paid $8.00 for. I would suggest that when you're boiling the rice to make sure that the grains get soft throughout the kernel. The first time my kernels had a little crunch to them but my sister mortally wounded we when she said she didn't like it because of the crunch. Another suggestion for the raisins is that in a small sauce pan, bring to a boil the rum and then turn of the fire and put the raisins in the pot and cover. The absorption is much better this way. As for the soupy-ness that some report I think the key there is to make sure that you count the 25 minutes, after putting in the four cups of half and half, start when the the mixture simmers. Turn up the fire while stirring,as soon as it starts to bubble turn the fire down extrremely low and let it simmer for 25 minutes from that point. item not reviewed by moderator and published
I always read the reviews before I make anything but I love Ina's recipes soI followed it exactly and it was fantastic. My husband and daughter are huge fans of rice pudding and they both said it was the best rice pudding they ever had. item not reviewed by moderator and published
Having read all the reviews I was quite anxious regarding this pudding. However, my faith in Ina prevailed and I tried it. The trick, I believe, is in the rice. Be sure to use the basmati rice suggested--it seems to have the right amount of starch to create a " non-soupy " finale. Also, the final cup of half and half is not necessary. I did use non-fat half and half and it was great without as much guilt! Finally, it does thicken up quickly after cooking. Enjoy! item not reviewed by moderator and published
I can't understand why some reviewers said their pudding came out soupy. I made it exactly according to the recipe and it came out perfectly. It's not stiff like oven-baked rice pudding, but rich and creamy (not soupy). It sets up more after chilling, but we liked it best still warm about an hour after cooking. It is the most delicious rice pudding we have ever tasted. I will never buy store-bought again! FABULOUS. item not reviewed by moderator and published
Intuitively I cut back on the amount of rich milk (we drink raw milk from grass fed cows and the milk is extremely rich with cream) in this recipe. I did boil, rather than simmer, the rice in the milk. There is no way that I would add more half n' half to it. It is in the fridge now and I'm sure it is going to taste fabulous, but I hope that it firms up some with cooling. item not reviewed by moderator and published
I guess I didn't read enough of the reviews to be forewarned, as I, too, ended up with rice soup. In hopes of rescuing it, I whisked three additional egg yolks over simmering water, and added them. Still soup. The flavor was very good, though, so I would try it again. But I'll cut back on the water, cook the rice with 3 cups of half and half, and then decide whether to add any more... item not reviewed by moderator and published
This was one of the best rice pudding dishes I have ever had. My guests loved it... item not reviewed by moderator and published
I am far from a great cook. I don't even like walking into the kitchen. However, a friend was feeling blue so I made this recipe to cheer her up. I was slightly concerned about the "soup" comments and figured if it was going to happen there was a good chance it would happen to me. This was beyond EASY and it tastes amazing...And I am not a fan of rice pudding. I suggest getting everything ready beforehand; all measured out and such. During the 25 minute 1/2 and 1/2 simmer I stirred a lot. The last 10 minutes I was almost constantly stirring gently (my stove is very strong even on simmer and I didn't want to burn it). It came out perfect. It was think and the rice was soft. When it came to adding the last cup of cream I DIDN'T use the full amount. I was all over the soupy situation. It has set up nicely and could probably have handled it but I played it on the safe side. It didn't effect the taste or texture at all. Don't know how people got a loose pudding. item not reviewed by moderator and published
I followed the directions exactly and I ended up with "SOUP" . This recipe never thickened. item not reviewed by moderator and published
very good item not reviewed by moderator and published
Very easy to make! The creamy sweet aroma is amazing. Have a lite dinner before you serve this because it is very sinful. Just one suggestion- after the last step let it simmer uncovered for about 20 min so it can thicken. I couldn't wait until we got to eat it so I served it when it was still a little runny but now I wish that I had waited the extra 20 minutes. I will make this again. Ina's recipies are always to sinful for me so I only make one once in awhile and this was worth it! item not reviewed by moderator and published
best rice pudding ever!!!! item not reviewed by moderator and published
I tried making this version of rice pudding two times. I followed directions perfectly and used all the suggested ingredients. I still had a watery soup mixture both times. Will not try again no matter how many stars I see. Really disappointed in this. item not reviewed by moderator and published
This is like the rice pudding my mother used to make many years ago. I'd rather have Ina's rum raisin rice pudding than ice cream. item not reviewed by moderator and published
After reading the reviews, I really did not know whether to add the extra half and half at the end, add 2 eggs, etc...But, as my husband reminded me, when ever I am making a recipe for the first time, one should follow it to a tee-I even set my clock on my microwave-I made this recipe in EXACTLY the time it called for, I followed it step by step (except, I did double the amount of raisins/rum-nummy!) and it came out awesome! I think what might have been a problem for most people who thought it was too soupy is, when you are cooking (simmering) the rice for the 35 minutes, set your electric stove knob to 4 1/2, you have to stay with it pretty much of the time stirring it, but it came out perfect, if I would not have added the last cup of half and half it would have been too thick! The rice was nice and soft-I did spend the extra money and paid $ 3.10 for the small bag of rice, but you only use 3/4 of a cup so it goes a long.. way! This is an awesome treat, everyone should not be afraid to make this recipe! Judi :) Ixonia, WI item not reviewed by moderator and published
Very easy recipe - I did use two large eggs in place of one xtra large egg. Creamy and yummy - warm or cold! item not reviewed by moderator and published
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. item not reviewed by moderator and published
The secret to its success is patience. item not reviewed by moderator and published

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St. Patrick's Day