Rum Raisin Rice Pudding

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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.

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Tasty, but I agree way too soupy.

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The best rice pudding I have every had! Thank you so much Ina for sharing!

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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

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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.

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I have used this recipe for years and I love it! Make it, you will not be disappointed!

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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!

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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.

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Very tasty! I just added my final personal touch. I sprinkled some cinnamon powder on top. All were delighted. Thank you.

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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.