Kitchen Daily Editors

What's This?
Serving size 6
Prep Time
Total Time


3 Tbsp dark rum preferably Myer's½ cup raisins1 cup water⅓ tsp salt½ cup long-grain white rice4 cup whole milk½ cup sugar½ tsp vanilla extract


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.

Tags: Dessert, Gluten Free, Rice, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us