Rum Raisin Rice Pudding with Malted Whip & Hazelnut Crunch Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Jeff Mauro

Rum Raisin Rice Pudding with Malted Whip and Hazelnut Crunch

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  • Level: Easy
  • Total: 2 hr 15 min (includes chilling and cooling times)
  • Active: 30 min
  • Yield: 6 to 8 servings
I never cared much for rice pudding…until I ate rice pudding in Paris (that’s in France). My life has been forever changed and now I crave it nightly. I love the addition of good ol’ fashioned malt flavor to the whipped cream and the texture from the hazelnut crunch. It truly is the most addictive dessert I’ve ever created.


Hazelnut Crunch:

Malted Whip:


  1. Combine the milk, sugar and salt in a large heavy-bottomed saucepan and bring to a simmer over medium-high heat. Add the rice and stir. Reduce the heat to maintain a gentle simmer and cover. Cook, stirring occasionally, until the rice is soft and the pudding has thickened to about the consistency of pancake batter, 50 minutes to 1 hour. Note that the pudding will continue to thicken as it cools.
  2. Meanwhile, combine the raisins and rum or bourbon in a small saucepan. Bring to a simmer and cook for 1 minute, then remove from the heat and set aside to let soak.
  3. Add the scraped vanilla and raisins to the pudding and mix well. Spread the pudding onto a baking sheet, cover loosely with plastic wrap, let cool to room temperature and then refrigerate to cool completely.
  4. When ready to serve, spoon the rice pudding into cups and top with Hazelnut Crunch and Malted Whip.

Hazelnut Crunch:

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly coat with nonstick cooking spray. Set aside.
  2. Put half of the hazelnuts in a plastic resealable bag and gently smash them with a rolling pin, mallet or heavy pan until coarsely crushed. (Alternatively, you can crush the nuts by pulsing them a couple of times in a food processor.) Combine the crushed nuts with the remaining hazelnuts and set aside.
  3. In a small saucepan, add the butter, sugar and salt and melt over medium heat. Add the hazelnuts, stir to coat evenly and let simmer for 1 minute. Scrape the nut mixture onto the prepared baking sheet and spread into an even layer.
  4. Bake the nuts for 10 minutes, then give them a good stir and spread again to flatten. Bake until golden, about another 5 minutes. Stir one more time, flatten out and let cool.
  5. Break half of the crunch into shards. Break the remaining half into small pieces and finely chop some of it. Store in a resealable container.

Malted Whip:

  1. In a stand mixer fitted with the whisk attachment, combine the malted milk powder and sugar. Add the cream and whip on medium low until foamy, then increase the speed to medium high and beat until stiff peaks form. Serve immediately or store covered in the refrigerator.

Cook’s Note

 The pudding will continue to thicken as it cools.