Rum Raisin Rice Pudding

Name: Rum Raisin Rice Pudding
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cup white basmati rice; 2 cup water; 1/8 tsp salt; 4 cup half and half; 1/3 cup sugar; 2 egg yolks; 2 tsp vanilla; 1 tsp cinnamon; 1/2 cup raisins; 3 tbsp rum; 2 tbsp butter; 1 Note* a spiced dark rum is excellent in this recipe.

Taylor Topp Comacho @Tay68cancook

USA

My great aunt used to make this when I was a child, without the rum. Now I just added a touch of rum flavor. Very mild but yummy. Thanks Aunt Joan!

Taylor Topp Comacho @Tay68cancook

USA

My great aunt used to make this when I was a child, without the rum. Now I just added a touch of rum flavor. Very mild but yummy. Thanks Aunt Joan!

Saved

Ingredients

45 mins

6 servings

rice pudding
1 1/2 cupwhite basmati rice
2 cupwater
1/8 tspsalt
4 cuphalf and half
1/3 cupsugar
2egg yolks
2 tspvanilla
1 tspcinnamon
1/2 cupraisins
3 tbsprum
2 tbspbutter
1Note* a spiced dark rum is excellent in this recipe.

Saved

Steps

45 mins

1

Soak raisins in rum for 1/2 hour. Drain off excess rum. Set aside.
2

In a large sauce pot bring water to a boil. Add in salt and rice.
3

Lower heat to a simmer, cover and cook for 15-20 minutes or until water is absorbed.
4

Remove cover, bring heat to medium and add half and half and sugar. Stir well.
5

Once mixture comes to a simmer, remove 3 tablespoons of liquid and mix into egg yolks using a small bowl to do this step.
6

Now add in egg yolk mixture and stir in well.
7

Add in cinnamon, raisins, and vanilla.
8

Continue to cook until pudding thickens, absorbing almost all of the liquid. Remove from heat and mix in butter.
9

Cover and let sit for 45 minutes.
10

I love it warm but you may refrigerate for several hours before serving. Store in refrigerator.
11

Recipe by taylor68too.