Imagine a dessert so decadent and comforting that it transports you to a cozy kitchen filled with warmth and irresistible aroma. Our Rice, Raisin, and Rum Pudding is not just a dessert—it's a culinary journey that blends the creamy richness of traditional rice pudding with a sophisticated rum-soaked twist. Perfect for those who crave a little adventure in their sweet treats, this recipe promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup cooked rice
- 2 cups milk
- 1/2 cup sugar
- 1/2 cup raisins
- 2 eggs
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine cooked rice, milk, and sugar. Stir until sugar is completely dissolved.
- Soak the raisins in warm rum for 10 minutes to plump them and infuse them with rum flavor.
- In a separate bowl, whisk eggs thoroughly, then add vanilla extract and ground cinnamon. Mix well to combine.
- Slowly pour the egg mixture into the rice mixture, stirring continuously to prevent eggs from scrambling.
- Drain the rum-soaked raisins and gently fold them into the rice pudding mixture.
- Grease a 9-inch baking dish with butter or cooking spray to prevent sticking.
- Pour the entire pudding mixture into the prepared baking dish, spreading evenly.
- Preheat oven to 350°F (175°C).
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
- Remove from oven and let cool for 15 minutes before serving.
- Optional: Garnish with a sprinkle of extra cinnamon or a dollop of whipped cream before serving.
Tips
- Use day-old cooked rice for the best texture—slightly firmer rice prevents the pudding from becoming too mushy.
- Soak raisins in warm rum for maximum flavor infusion, but don't skip draining them to prevent the pudding from becoming too wet.
- Temper your eggs by slowly adding hot rice mixture to prevent scrambling, ensuring a smooth, creamy consistency.
- Watch the pudding closely in the last 10 minutes of baking to achieve that perfect golden-brown top without burning.
- Let the pudding rest for 15 minutes after baking to allow it to set properly and develop deeper flavors.
- For an extra touch of luxury, serve warm with a dollop of vanilla whipped cream or a sprinkle of toasted nuts.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 7g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 85mg
