Rum Raisin Rice Pudding
- Level: Easy
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 7
- Cholesterol
- 79
- Sodium
- 225
- Total: 42 min
- Prep: 7 min
- Cook: 35 min
Ingredients
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
Directions
- In a small bowl, combine the raisins and rum. Set aside.
- 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.)
- 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.