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Rum Raisin Rice Pudding
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Recipe Filed Under
Rice, Gluten Free, Dessert, Entertaining

Provided By:
Maggie Ruggiero

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    • It's tempting to eat this comforting pudding standing up right out of the pot. But kick back and grab a chair. Boiling the rum a little first softens the alcohol's bite and intensifies the flavor.

    Ingredients

    Serves:

    Directions

    Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding.

    Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.

    Stir in milk and sugar and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla, rum soaked raisins. Cool as desired. Pudding can be eaten warm or chilled.

    Pudding can be kept chilled 5 days.

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    1 Comment

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    CWestland1223

    This is a wonderful recipe, I am going to make this again today. To cut down on calories, I used 2% milk, truvia instead of sugar and 3/4 C. of raisins. It is still lip smacking good.

    March 02 2012 at 1:57 PM Report abuse rate up rate down Reply

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