Ina Garten Rum Raisin Rice Pudding is made with raisins, dark rum, white basmati rice, kosher salt, half-and-half, sugar, an extra-large egg, and pure vanilla extract. This easy Rum Raisin Rice Pudding recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6 people.
🤍 Why You’ll Love This Rum Raisin Rice Pudding Recipe:
- Rich Flavor: The combination of rum-soaked raisins and vanilla gives the pudding a deep, rich flavor that’s hard to resist.
- Creamy Texture: Using half-and-half ensures a luxuriously creamy texture that makes every bite delightful.
- Easy to Make: The recipe is straightforward with simple steps, making it perfect for both beginners and experienced cooks.
- Versatile Serving Options: You can enjoy this pudding warm or chilled, making it a versatile dessert for any season.
- Comforting and Nostalgic: The warm, creamy rice pudding evokes a sense of comfort and nostalgia, perfect for cozy nights.
Ina Garten Rum Raisin Rice Pudding Ingredients
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, beaten
- 1 1/2 teaspoons pure vanilla extract
How To Make Ina Garten Rum Raisin Rice Pudding
- Soak Raisins: Combine raisins and rum in a small bowl. Set aside.
- Cook Rice: In a saucepan, mix rice, salt, and 1 1/2 cups water. Bring to a boil, stir once, then simmer covered for 8-9 minutes until water is mostly absorbed.
- Add Half-and-Half and Sugar: Stir in 4 cups half-and-half (a mixture of equal parts whole milk and light cream) and sugar. Bring to a boil, then simmer uncovered for 25 minutes until rice is very soft, stirring frequently to prevent sticking.
- Add Egg: Slowly stir in beaten egg and cook for 1 minute. Remove from heat.
- Mix Remaining Ingredients: Mix in the remaining 1 cup of half-and-half, vanilla, and raisins with rum. Pour into a bowl, cover with plastic wrap directly on the surface to prevent skin from forming, and serve warm or chilled.
Recipe Tips
- Soak Raisins Thoroughly: Make sure to soak the raisins in rum for at least 15 minutes to allow them to absorb the flavor fully.
- Stir Frequently: While simmering the rice with half-and-half and sugar, stir frequently to prevent the mixture from sticking to the bottom of the pan and to ensure even cooking.
- Temper the Egg: Slowly add a small amount of the hot rice mixture to the beaten egg before adding it to the saucepan. This prevents the egg from scrambling.
- Cover with Plastic Wrap: When covering the pudding with plastic wrap, place the wrap directly on the surface of the pudding to prevent skin from forming.
- Chill Properly: If serving chilled, refrigerate the pudding for at least 2 hours to allow it to set and develop a creamy texture.
What To Serve With Rum Raisin Rice Pudding?
Rum Raisin Rice Pudding goes well with fresh fruit, whipped cream, or a sprinkle of cinnamon. It can also be served with vanilla ice cream, caramel sauce, nuts, or Greek yogurt for a tasty dessert.
How To Store Rum Raisin Rice Pudding?
- Refrigerate: Store the pudding in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the pudding in a freezer-safe container for up to 1 month. To thaw, place it in the refrigerator overnight before serving.
FAQ’S:
Can I Use Regular Raisins Instead Of Dark Rum-soaked Raisins?
Yes, you can use regular raisins, but soaking them in dark rum adds extra flavor.
Can I Use A Different Type Of Rice?
While white basmati rice is recommended for its texture, you can use other types of rice. Just adjust the cooking time as needed.
Can I Substitute The Half-and-half With Something Else?
You can use a mixture of whole milk and cream if you don’t have half-and-half.
What Should I Do If The Pudding Is Too Thick?
If the pudding is too thick, you can add a little more half-and-half or milk to reach your desired consistency.
How Do I Avoid Scrambled Eggs In The Pudding?
To avoid scrambled eggs, slowly add a small amount of the hot rice mixture to the beaten egg before adding it back to the saucepan.
Ina Garten Rum Raisin Rice Pudding Nutrition Facts
- Calories: 156
- Total Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0
- Cholesterol: 10mg
- Sodium: 78mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Total Sugars: 10g
- Protein: 3g
More Ina Garten Recipes:
- Ina Garten Dark Chocolate Tart
- Ina Garten Pecan Pie Bars
- Ina Garten Blackberry Cobbler
- Ina Garten Raspberry Squares
Ina Garten Rum Raisin Rice Pudding
Description
Ina Garten Rum Raisin Rice Pudding is made with raisins, dark rum, white basmati rice, kosher salt, half-and-half, sugar, an extra-large egg, and pure vanilla extract. This easy Rum Raisin Rice Pudding recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Soak Raisins: Combine raisins and rum in a small bowl. Set aside.
- Cook Rice: In a saucepan, mix rice, salt, and 1 1/2 cups water. Bring to a boil, stir once, then simmer covered for 8-9 minutes until water is mostly absorbed.
- Add Half-and-Half and Sugar: Stir in 4 cups half-and-half (a mixture of equal parts whole milk and light cream) and sugar. Bring to a boil, then simmer uncovered for 25 minutes until rice is very soft, stirring frequently to prevent sticking.
- Add Egg: Slowly stir in beaten egg and cook for 1 minute. Remove from heat.
- Mix Remaining Ingredients: Mix in the remaining 1 cup of half-and-half, vanilla, and raisins with rum. Pour into a bowl, cover with plastic wrap directly on the surface to prevent skin from forming, and serve warm or chilled.
Notes
- Soak Raisins Thoroughly: Make sure to soak the raisins in rum for at least 15 minutes to allow them to absorb the flavor fully.
- Stir Frequently: While simmering the rice with half-and-half and sugar, stir frequently to prevent the mixture from sticking to the bottom of the pan and to ensure even cooking.
- Temper the Egg: Slowly add a small amount of the hot rice mixture to the beaten egg before adding it to the saucepan. This prevents the egg from scrambling.
- Cover with Plastic Wrap: When covering the pudding with plastic wrap, place the wrap directly on the surface of the pudding to prevent skin from forming.
- Chill Properly: If serving chilled, refrigerate the pudding for at least 2 hours to allow it to set and develop a creamy texture.