Rum Raisin Rice Pudding

Name: Rum Raisin Rice Pudding
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters white basmati rice; 2 Tbsps dark rum; 1 extra large egg, beaten; 1 liters half-and-half, divided; 1 teaspoons kosher salt; 177 milliliters raisins; 118 milliliters sugar; 2 teaspoons pure vanilla extract

Rum Raisin Rice Pudding is a gluten free and vegetarian dessert. This recipe serves 8. One serving contains 367 calories, 7g of protein, and 18g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 42 minutes. If you have half-and-half, kosher salt, egg, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

In a small bowl, combine the raisins and rum. Set aside.

Ingredients you will need

Raisins

Rum

Equipment you will use

Bowl

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Stove

Frying Pan

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well.

Ingredients you will need

Raisins

Vanilla