Rum Raisin Rice Pudding

Show: Barefoot ContessaEpisode: Happy Ever After

Rated: 5 stars out of 5Rate itRead users' reviews (103)

RECIPE
COMMENTS & REVIEWS(103)

Cook Time:
35 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 7 min
Inactive Prep: --
Cook: 35 min
Total:: 42 min

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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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Comments & Reviews

recipe Rum Raisin Rice Pudding
r southapton, PA 11-13-2009
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practice makes perfect
Rated: 5 stars out of 5

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. Read more
recipe Rum Raisin Rice Pudding
P Charlottesville, VA 10-19-2009
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One Word: Delicious
Rated: 5 stars out of 5

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.Read more
recipe Rum Raisin Rice Pudding
carol baltimore, MD 10-10-2009
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Rum Raisin Rice Pudding
Rated: 2 stars out of 5

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 Read more
recipe Rum Raisin Rice Pudding
deborah mullica hill, NJ 08-09-2009
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GREAT RICE PUDDING AND EASY TOO
Rated: 5 stars out of 5

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!!Read more
recipe Rum Raisin Rice Pudding
Emilia Ooltewah, TN 08-07-2009
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GREAT rice pudding
Rated: 5 stars out of 5

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!Read more
recipe Rum Raisin Rice Pudding
Kirk Clifton Park, NY 05-31-2009
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NICE
Rated: 5 stars out of 5

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.Read more