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Rum Raisin Rice Pudding

A community recipe by

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This recipe was taken from Ina Garten. I toyed with it for a bit until settling on the final recipe below. For her EXACT recipe decrease the rum by half. Decrease the currants by half and use raisins instead of currants and leave out the vanilla pod altogether. A lovely rice pudding served warm. Will remind you of your nursery...well...except for the rum. :)


Serves: 2-4

  • 1½ cups currants
  • ¼ cup dark rum
  • ¾ cup white basmati rice
  • ½ teaspoon kosher salt
  • 5 cups heavy cream
  • ½ cup sugar
  • 1 large egg (extra large, beaten)
  • 1½ teaspoons pure vanilla extract
  • vanilla bean (optional)


Rum Raisin Rice Pudding is a community recipe submitted by Aaron and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a small bowl, combine the raisins and rum. Set aside.
  • 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.)
  • 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, the vanilla scrapings and the raisins with any remaining rum. Stir well.
  • Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
  • Serve warm or chilled. MUCH better warm. Like a silken blanket.
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