Rum Raisin Rice Pudding

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.