Saturday, January 5, 2008

Creamy Rum Raisin Rice Pudding

I finally feel like my life is getting back to normal after the holidays. Unless I have I catering I don't normally work on Saturdays, I feel my place is at home with my little boy. So today, we did a little shopping in the morning, made dogie treats when we got home and after that I made rice pudding. Jack is not a big fan of rice, I think it stems from my over zealous meals when he was a baby- I gave him cous cous at about 7 months and he projectile spit it all back at me. When he got a little older, he wanted nothing to do with foods that had a grainy type texture. Which is really quite a sad for I feel he misses out on such yummy foods- like this rum raisin rice pudding.

But today he totally surprised me, he was very curious when I was making it and when I finished he actually asked to try it. I tried to retain my composure and not show my shock, he tried it and said "hmmm I think I like it!" Well, needless to say I was thrilled, granted it's more creamy than it is grainy, but it's a start. My point is I think even rice haters would love this dish- it is the epitome of comfort food. Great served warm or ice cold.

Notes: Make sure to not stray too far from it while cooking and stir it often. The vanilla beans are a great addition, but if you don;t have any add a teaspoon of vanilla when you take it off the stove. The rice will continue to congeal and absorb the milk when it's cooling so stop cooking it while there still a little liquid left in the pot. The raisins will do the same so turn the heat off when almost all the rum has been absorbed. I like to use jumbo golden raisins, but if those are not available, use your favorite variety.

I entered this dish in the Comfort Food Monthly Mingle...check out the other posts!

Rum Raisin Rice Pudding

1 cup Arborio rice
3 cups milk
4 sticks cinnamon
1 can condensed milk
1 vanilla bean
3/4 cup dark rum
1/4 cup water
1 cup jumbo golden raisins

1. In a heavy medium sauce pan bring milk and cinnamon sticks to a boil over medium heat. Add rice, return to a boil then simmer for 15 minutes, stirring occasionally.

2. While rice is cooking place the rum, 1/4 cup water and raisins in a small pot. Bring to a boil, then turn the heat to simmer and cook until almost all the liquid is absorbed, (you want some left over to mix into the rice when it's finished). Set aside to cool.

3. Add condensed milk and scrape vanilla bean into the rice. Continue to cook over low heat stirring often for an additional 15 minutes or so or until rice is creamy, but still has some liquid left in the pot. Refer to photo below, it will still seem rather soupy, but in order for it to be very creamy when cool, you remove if from the heat at this stage. The rice pudding will keep for 1 week covered in the refrigerator.


  1. I love rice pudding! And with rum and raisins, it sounds (and looks!) delicious.

  2. OMG. I never used to like rum raisin ice cream as a kid, but I had rum raisin gelato the other day and I *loved* it. Loved, loved, loved.

    I think I am going to have to try this.

  3. Hi Brian, just a little tip (since I think what you really like is the raisins, much like myself), The longer you soak them the plumper they get. Use all rum, don't dilute with water and allow them to soak overnight. I diluted with water so my 6 year old would eat them. Whatever rum doesn't soak in, add to the pudding.

  4. This looks spectacular! I love rice pudding - pure comfy food!


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