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 janetally
on April 03, 2013
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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.
By Ukie-Kozak
Charleroi, Pa.
on December 25, 2012
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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..
By Guineahen
Easthampton, NY
on October 15, 2012
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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.
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