Rum Raisin Rice Pudding – a delicious recipe with short grain white rice, nonfat milk, cinnamon, condensed milk, vanilla bean, dark rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash rice under cold running water until water runs clear and drain well.
2
Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer.
3
Cook 12-15 minutes or until just barely soft throughout, stirring occasionally.
4
Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream.
5
Chill in a bowl over ice water to stop cooking.
6
Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone.
7
Set aside to cool and fold into chilled rice pudding.
8
Serve icy cold with a dusting of cinnamon atop.
728
kcal
Calories
12
g
Fat
149
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup short grain white rice, 4 cups nonfat milk, 4 sticks cinnamon, 1 can sweetened condensed milk, and more.
Yes, Rum Raisin Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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