Rum Raisin Rice Pudding

By Lizthechef
December 26, 2009
6 Comments
Rum Raisin Rice Pudding


Author Notes: This is a melange of rice pudding recipes that I have collected over years of enjoying rice pudding. Soaking the raisins in rum is a direct "lift" from Ina Garten's recipe in one of her wonderful cookbooks. Separating the eggs is a trick from a recipe my Mom got from her former hair stylist. I add extra vanilla just because I'm a vanilla nut. This works fine with milk, half and half, cream.Lizthechef

Serves: 6 portions

Ingredients

  • 2 large eggs
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups half and half
  • 1 teaspoon best quality vanilla extract
  • seeds from one vanilla bean
  • 2 cups cooked and cooled basmati rice
  • 1/2 cup golden raisins
  • 2 tablespoons dark rum
  • dashes freshly grated nutmeg

Directions

  1. Soak raisins in rum while cooking, then cooling rice.
  2. Separate eggs. Beat yolks. Add sugar, salt, half and half, vanilla extract and seeds, raisins (and rum) and cooked rice.
  3. Beat egg whites until stiff and fold into mixture.
  4. Turn into buttered, shallow baking dish, sprinkle with nutmeg and bake at 350 degrees for 45 minutes.

More Great Recipes:
Grains|Fall|Winter|Dessert

Reviews (6) Questions (1)

6 Comments

pamelalee December 14, 2011
I made this for two holiday brunches, and many people asked for the recipe. I found that baking at 350 browned the top too much, so 325 worked better for me (it needed an extra 5 minutes or so).
 
Author Comment
Lizthechef December 14, 2011
Thanks, I think your oven temperature recommendation is a keeper.
 
Bevi March 3, 2011
Liz, all I can say is WOW! I was determined to make my husband some kind of pudding from the contest - I was thinking either vanilla or butterscotch - but he specifically asked for a rice pudding. I had all the ingredients, so it was full speed ahead. I love Ina's soaking trick, and I often use it with other liquids like apple cider in some of my dishes. The double dose of vanilla is just perfect. While I was mixing the ingredients, I thought I was concocting a lovely, fragrant eggnog. When the pudding came out of the oven, the fresh grated nutmeg gave off its unique aroma, and I stole a glance at the bottom of the glass baking dish to see what seemed like thousands of flecks of vanilla bean. The ratio of custard to rice was perfect, as was the consistency. This is soooo delicious. Thanks for posting this again - I can't believe I missed it the first time.
 
Author Comment
Lizthechef March 3, 2011
Thanks, you made my week - after my husband's heart attack 3 weeks tomorrow, I am so happy just to comment on my recipe! Hug your husband close :)
 
testkitchenette February 21, 2011
Such great flavors (my dad's favorite ice cream)...re-do it without the rice!
 
Author Comment
Lizthechef February 21, 2011
WHOOPS - just read through the guidelines - no rice puddings...Sorry!