Rum Raisin Rice Pudding

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. In a small bowl, combine the raisins and rum. Set aside.
  2. 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.)
  3. 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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