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

figured it out! the trick to less soupy rice pudding its to keep cooking it , probably the simmer temp was too low. after making mine and then reading the comments, I put my soupy rice mixture back on the burner at a higher temp, and kept stirring only to miraculously see it turn into a thick consistency! also cooked it with a vanilla bean , pod included, then retrieved the pod. delicious!

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 was really great. I was a little sceptical when I read the reviews about the pudding being runny so I only added 3.5 cups on half and half. I cooked the rice and cream quite a bit longer than the 25 minutes to help ensure a thicker consistency. It came out great. For the rum I I used Captain Morgans Tattoo for a little more spice... Turned out to be a good idea. My fiance LOVED it! He is obsessed with Sweet Thai Sticky rice and this, according to him, was actually very similar in taste. It was excellent. I will definitely make it again.

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 loved this rice pudding!! It was so easy and I followed the recipe step by step, and I thing the stirring throughout the simmer was key, as well as making sure most of the water was absorbed when cooking the rice. At the end I sprinkled it with a little cinnamon, sooooo goooood!!! My husband was in heaven!!!

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

Wonderful, used Jasmine rice mistakenly thinking the jar said Basmati, it really said Jasmati...used the amount of called for cooking liquid, it wasn't runny at all. Had to go about 12 minutes to cook out the water using the soup burner on my stove. At the end we added 1/2 cup of heavy cream just for extra decadence. We would definitely make again.

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

Big fan of Barefoot Contessa & Rachel Ray however, never go by the amount of cooking time. Follow your instincts and cook it longer if you feel that it is not done. This was my first time making this and I read all of the reviews before I did so I knew that many who have made this before had problems with it being too soupy. The problem seems to be the heat of the stove and the cooking time. Here are a few tips that I thought I would share that made this the best homemade rice pudding my husband said he ever had...and he tries them all! Tip #1 - make sure that you boil all of the water when boiling the rice. Tip #2 - During the 25 minutes that you are "simmering" the rice with the half-n-half, make sure that you adjust the temperature. I use an electric stove and did not simmer on low but rather cooked it on 2 or 3 on the dial. Stir it every 3-4 minutes or so and cook a little longer if needed. I cooked it for 35 minutes. Tip #3 - The cup of half-n-half that you add at the end can be adjusted according to the consistency that you like. I only used 1/2 cup. Tip #4 - The rice pudding will stiffen after chilled. More half-n-half can be added later. Just trust your instincts and cook longer if needed. Stove temperatures will vary. Enjoy!

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 IS GREAT ! I MUST SAY THIS IS THE FIRST TIME LEAVING A REVIEW ,BUT I HAD TO . I KNOW THAT IT SOUNDS LIKE A LOT OF HALF AND HALF , COMPARED TO THE RICE . BUT JUST KEEP STIRRING IT WILL TURN OUT GREAT !!! 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've always made rice pudding in the oven and this version was easier and was scrumptious. I don't like raisins in anything so I left out the raisins and the rum and used rice that I had on hand. It was fabulous - can't wait to make it again - Ann

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 LOVE RICE PUDDING!!!
I mean I really love rice pudding. I remember as a child having my mother's home made pudding and teh joy I had every time I knew she was making it.

Living in NY I've found one place in particular that makes an incredible rice pudding. The Problem is that its ridiculously expensive.

I've tried other recipes but they never came out like the picture.

This recipe was fantastic. I made it one week before thanksgiving to get the quirks out of the recipe and it came out great. My wife said it was as good as the 8 ounces of pudding that we paid $8.00 for.

I would suggest that when you're boiling the rice to make sure that the grains get soft throughout the kernel. The first time my kernels had a little crunch to them but my sister mortally wounded we when she said she didn't like it because of the crunch.

Another suggestion for the raisins is that in a small sauce pan, bring to a boil the rum and then turn of the fire and put the raisins in the pot and cover. The absorption is much better this way.

As for the soupy-ness that some report I think the key there is to make sure that you count the 25 minutes, after putting in the four cups of half and half, start when the the mixture simmers. Turn up the fire while stirring,as soon as it starts to bubble turn the fire down extrremely low and let it simmer for 25 minutes from that point.

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 always read the reviews before I make anything but I love Ina's recipes soI followed it exactly and it was fantastic. My husband and daughter are huge fans of rice pudding and they both said it was the best rice pudding they ever had.

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

Having read all the reviews I was quite anxious regarding this pudding. However, my faith in Ina prevailed and I tried it. The trick, I believe, is in the rice. Be sure to use the basmati rice suggested--it seems to have the right amount of starch to create a " non-soupy " finale. Also, the final cup of half and half is not necessary. I did use non-fat half and half and it was great without as much guilt! Finally, it does thicken up quickly after cooking. Enjoy!