Rum Raisin Rice Pudding: A Hug in a Bowl

The scent of warm milk, sugar, and a whisper of rum can transport me back to my grandmother’s kitchen. It wasn’t a fancy kitchen, but it was always filled with love and delicious aromas, and her rice pudding was a staple. I remember peeking into the pot as she stirred, the grains of rice softening and plumping, gradually transforming into a velvety, comforting embrace. This version, inspired by the meticulous touch of Ina Garten, takes that cherished memory and elevates it with the sophisticated warmth of rum-soaked raisins, turning a simple dessert into something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 1 bowl of beautiful pudding
• Dietary Type: Classic Comfort

Ingredients

To create this luscious rum raisin rice pudding, gather these essential components:

• 1/4 cup light raisins
• 1/2 cup dark raisins
• 4 tablespoons dark rum
• 3/4 cup basmati rice
• 1/2 teaspoon kosher salt
• 5 cups half-and-half, divided
• 1 extra-large egg, beaten
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• Slivered almonds, toasted (optional, for garnish)

A Note on Raisins: Using both light and dark raisins provides a delightful complexity in both flavor and appearance. The dark rum adds a depth that complements the sweetness beautifully.

Equipment Needed

While this recipe doesn’t require an extensive list of specialized tools, having these on hand will make the process smoother:

• Small bowl: For soaking the raisins.
• Medium, heavy-bottomed stainless steel saucepan: This is crucial for even heat distribution, preventing scorching.
• Whisk: For stirring and incorporating the egg.
• Measuring cups and spoons
• Bowl: For serving and covering the pudding.
• Plastic wrap

Instructions

Crafting this comforting pudding is a journey of gentle simmering and careful stirring, leading to a creamy, decadent finish.

1. Infuse the Raisins: In a small bowl, combine the light raisins and dark raisins with the dark rum. Set this aside to allow the raisins to plump up and absorb the intoxicating flavor of the rum. This step is key to that burst of boozy sweetness in every bite.

2. Prepare the Rice Base: In your medium, heavy-bottomed stainless steel saucepan, combine the basmati rice and kosher salt. Add 1 1/2 cups of water.

3. Initial Cook of the Rice: Bring this mixture to a boil over medium-high heat. Stir once, then immediately reduce the heat to its lowest setting. Simmer, covered, for 8 to 10 minutes, or until most of the water has been absorbed by the rice. Important: If your stove runs particularly hot, you can pull the pan halfway off the burner to ensure a gentler simmer and prevent scorching.

4. Introduce the Creaminess: Stir in 4 cups of the half-and-half and the sugar into the saucepan with the partially cooked rice. Bring this mixture to a boil again, stirring to ensure the sugar dissolves and the half-and-half is well incorporated.

5. Develop the Pudding Texture: Once boiling, reduce the heat to simmer uncovered. Continue to cook for 25 minutes, stirring often, especially as the pudding thickens towards the end. You want the rice to become very soft and the mixture to achieve a creamy, luscious consistency. Don’t be tempted to rush this stage; patience here yields a superior texture.

6. Temper the Egg: In a separate small bowl, ensure your extra-large egg is thoroughly beaten. Once the pudding has reached the desired softness and consistency, slowly stir in the beaten egg. Continue to cook for 1 minute, stirring constantly, to gently cook the egg and further enrich the pudding.

7. Finishing Touches: Remove the saucepan off the heat. Add the remaining 1 cup of half-and-half and the pure vanilla extract. Stir well to incorporate. Finally, add the plumped raisins along with any remaining rum from the soaking bowl. Stir everything together until it’s beautifully combined.

8. Presentation and Skin Prevention: Pour the warm pudding into a serving bowl. To prevent a skin from forming on the surface as it cools, place a piece of plastic wrap directly on top of the pudding, ensuring it makes contact with the entire surface.

9. Serve: You can serve the pudding warm immediately, or allow it to chill in the refrigerator for a delightful cold dessert. If using, top with toasted slivered almonds just before serving for a delightful textural contrast.

Expert Tips & Tricks

• The Heavy-Bottomed Pot is Non-Negotiable: I cannot stress this enough. A thin-bottomed pan is a recipe for disaster, leading to burnt milk and a gritty pudding. Invest in a good quality, heavy-bottomed pot; it’s a workhorse in any kitchen.
• Stirring is Your Friend (Especially at the End): While you don’t need to stir constantly in the beginning, as the pudding thickens, it’s crucial to stir often, and particularly vigorously near the bottom, to prevent the rice from sticking and burning.
• Don’t Rush the Simmer: That 25-minute simmer is where the magic happens. It allows the rice grains to fully soften and absorb the liquid, creating that signature creamy texture without being gummy.
• Tempering the Egg: Adding the beaten egg directly to hot liquid can cause it to scramble. By slowly stirring it in while the pudding is off the heat, you gently cook it into the pudding, adding richness and body.
• The Plastic Wrap Trick: This is a classic for a reason. Pressing the plastic wrap directly onto the surface creates a barrier that traps steam and prevents the formation of that often-unwanted skin.

Serving & Storage Suggestions

This rum raisin rice pudding is a chameleon of a dessert, equally delightful served warm or chilled.

• Serving Warm: Spoon generous portions into individual bowls. A sprinkle of toasted slivered almonds adds a welcome crunch. For an extra touch of indulgence, a dollop of whipped cream or a drizzle of caramel sauce is never a bad idea.
• Serving Chilled: Allow the pudding to cool completely in the refrigerator. The flavors meld beautifully, and the texture becomes even more substantial. Serve cold from the bowl or individual ramekins.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The pudding will thicken further as it chills.
• Reheating: To reheat, gently warm the pudding in a saucepan over low heat, stirring frequently, or microwave it in short intervals, stirring between each, until warmed through. Be careful not to overheat, as this can cause the pudding to become too liquidy or scorch.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	499.6 kcal
Calories from Fat	N/A	45 %
Total Fat	24.9 g	38 %
Saturated Fat	14.9 g	74 %
Cholesterol	115.5 mg	38 %
Sodium	245.2 mg	10 %
Total Carbohydrate	56.3 g	18 %
Dietary Fiber	1.4 g	5 %
Sugars	27 g	108 %
Protein	9.5 g	19 %

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is classic and divine as is, feel free to experiment:

• Boozy Variations: Instead of dark rum, try bourbon, brandy, or even a spiced rum for a different flavor profile. For a non-alcoholic version, you can soak the raisins in warm apple juice or a blend of water and brown sugar.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the rice mixture for an extra layer of warmth and complexity.
• Different Grains: While basmati rice provides a wonderful subtle fragrance, Arborio rice can also be used for an even creamier, more risotto-like texture. Adjust cooking times as needed.
• Nut-Free: Simply omit the toasted slivered almonds for a nut-free version.

FAQs

Q: Why is my rice pudding skin forming?
A: A skin typically forms due to the milk proteins coagulating as they are exposed to air while cooling. Pressing plastic wrap directly onto the surface as it cools is the most effective way to prevent this.

Q: Can I make this recipe with regular milk instead of half-and-half?
A: Yes, you can substitute whole milk for the half-and-half. However, the pudding will be less rich and creamy. You might consider using a combination of whole milk and a touch of heavy cream for a similar richness.

Q: How can I make my rice pudding creamier?
A: The heavy-bottomed pot, gentle simmering, and frequent stirring all contribute to creaminess. Ensuring the rice is very soft before adding the egg and final half-and-half is also crucial.

Q: What kind of saucepan is best for making rice pudding?
A: A medium-sized, heavy-bottomed stainless steel or enameled cast iron saucepan is ideal. This ensures even heat distribution and prevents the milk and rice from scorching on the bottom.

Q: Can I make this pudding ahead of time?
A: Absolutely! Rice pudding is an excellent make-ahead dessert. It can be made a day or two in advance and stored in the refrigerator. The flavors will meld beautifully, and it can be served chilled or gently reheated.

Final Thoughts

There’s a certain magic that happens when simple ingredients like rice, milk, and sugar are coaxed into becoming something so utterly comforting and luxurious. This Rum Raisin Rice Pudding is more than just a dessert; it’s an experience – a warm hug, a cherished memory, and a delightful indulgence all rolled into one. I encourage you to embrace the gentle rhythm of its creation, savor the intoxicating aroma as it simmers, and enjoy the creamy, sweet, and boozy delight that awaits. It pairs beautifully with a quiet evening, a good book, and perhaps a small glass of sherry, if you’re feeling particularly celebratory. Happy cooking!