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Rum Raisin Rice Pudding Recipe

Rum Raisin Rice Pudding

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

Showing 51-60 of 147

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  • on March 11, 2010

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    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.

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  • on February 06, 2010

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    Loved this rice pudding its not to complicated to make and the rum in the raisins gives it a nice flavor.

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  • on January 10, 2010

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    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 !!

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  • on January 05, 2010

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    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.

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  • on December 25, 2009

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    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.

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  • on November 13, 2009

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    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.

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  • on October 19, 2009

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    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.

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  • on October 10, 2009

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    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

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  • on August 09, 2009

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    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!!

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  • on August 07, 2009

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    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!

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