Rum Raisin Rice Pudding Recipes

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RUM-RAISIN RICE PUDDING



Rum-Raisin Rice Pudding image

Provided by Food Network

Categories     dessert

Time 1h7m

Yield 6 servings

Number Of Ingredients 13

1/2 cup golden raisins
1/4 cup dark rum
2 3/4 cups whole milk
1 cup long-grain white rice
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup half-and-half, plus 1/2 cup
1 tablespoon cornstarch
3 large egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract

Steps:

  • In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding.
  • In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.
  • In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.
  • Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.

BUTTERSCOTCH-RUM RAISIN TREATS



Butterscotch-Rum Raisin Treats image

I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4-1/2 dozen

Number Of Ingredients 5

1 package (10 to 11 ounces) butterscotch chips
1 package (10 to 12 ounces) white baking chips
1/2 teaspoon rum extract
3 cups Rice Krispies
1 cup raisins

Steps:

  • Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

RUM RAISIN RICE PUDDING



Rum Raisin Rice Pudding image

Make and share this Rum Raisin Rice Pudding recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 42m

Yield 1 bowl of beautiful pudding, 6-8 serving(s)

Number Of Ingredients 10

1/4 cup light raisins
1/2 cup dark raisin
4 tablespoons dark rum
3/4 cup basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1 extra-large egg, beaten
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
slivered almonds, toasted (optional)

Steps:

  • 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 8-0 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, and then the raisins with any remaining rum; stir well.
  • Top with almonds, if desired.
  • 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.

Nutrition Facts : Calories 499.6, Fat 24.9, SaturatedFat 14.9, Cholesterol 115.5, Sodium 245.2, Carbohydrate 56.3, Fiber 1.4, Sugar 27, Protein 9.5

COCONUT, RUM & RAISIN RICE PUDDING



Coconut, rum & raisin rice pudding image

Toast rice in brown butter, cook in coconut cream and lace with rum and raisin syrup to make this rice pudding. It's a world away from school-dinner versions

Provided by Barney Desmazery

Categories     Dessert

Time 45m

Yield Serves 6-8

Number Of Ingredients 9

50g butter
150g short-grain pudding rice
150g golden caster sugar
2 x 400ml cans coconut milk
300ml double cream , plus a little extra
1 tsp vanilla extract
150ml spiced rum
100g muscovado sugar
100g raisins

Steps:

  • For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
  • In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
  • To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

Nutrition Facts : Calories 678 calories, Fat 42 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CHILLED RUM & RAISIN RICE PUDDING



Chilled rum & raisin rice pudding image

Replace the boozy syrup with stewed fruit if you're serving this retro, creamy dessert to kids

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 11

600ml whole milk
200ml double cream
100g pudding rice
1 tsp vanilla extract
85g caster sugar
zest 1 lemon , pared with a vegetable peeler
single cream , to serve
100g raisin
100g light brown muscovado sugar
100ml dark rum
25g butter

Steps:

  • Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
  • To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) - just gently stir in a splash at a time until it's spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.

Nutrition Facts : Calories 533 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

RUM-RAISIN PUDDING



Rum-Raisin Pudding image

Full of the flavors of rum-raisin ice cream, this dessert is creamy and delicious; use our Vanilla Pudding as a base.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/4 cup raisins
1/3 cup rum
1 recipe cooled Vanilla or Chocolate Pudding

Steps:

  • Combine 1/4 cup raisins and 1/3 cup rum in a small saucepan; bring to a boil. Remove from heat, and cover; set aside until cool.
  • Remove raisins from rum, and reserve. Mix rum into 1 recipe cooled Vanilla Pudding. Garnish with reserved raisins.

RUM RAISIN RICE PUDDING



RUM RAISIN RICE PUDDING image

Categories     Dessert     Casserole/Gratin     Winter

Number Of Ingredients 13

Rum Raisins
1 cup golden raisins
½ cup dark rum
¼ cup sugar
Rice Pudding
8 cups water
Salt
4 ounces short-grain rice (such as Japanese rice)
1¾ cups whole milk
1 cup heavy cream
1 vanilla bean--pod split and scraped, seeds reserved
½ cup sugar
2 large egg yolks

Steps:

  • 1. Make the raisins: In a small saucepan set over low heat, combine the raisins with the rum and sugar. Add enough water to cover the raisins and cook until the raisins are plump, about 5 minutes. Remove the saucepan from the heat and set aside. 2. Make the pudding: In a large saucepan, combine the water with a pinch of salt and bring to a boil. Whisk in the rice and return to a simmer. Cook over medium heat until the rice is cooked through, about 14 minutes. Strain the rice into a colander, then return it to the same saucepan. Add the milk, the heavy cream and the vanilla bean pod and seeds, then bring the mixture to a simmer over medium heat. 3. Meanwhile, in a small bowl, whisk the sugar with the egg yolks until smooth. Slowly whisk ½ cup of the hot rice mixture into the egg mixture to prevent the eggs from curdling. Add the yolks to the rice mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and the cream coats the back of the spoon, about 6 minutes. 4. Fill a large bowl with ice. Pour the rice pudding into a separate bowl and place it on the ice to cool quickly. Remove the vanilla bean pod and discard. Once cool, divide the rice pudding among four bowls. Divide the rum raisins and their liquid among the bowls and serve immediately. Reprinted with permission from "Southern Comfort: A New Take on the Recipes We Grew Up With" by Allison Vines-Rushing and Slade Rushing, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc."

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Top Asked Questions

How to make rum pudding with raisins?
Directions In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding. In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half.
How to cook rice with raisins and rum?
Directions 1 In a small bowl, combine the raisins and rum. Set aside. 2 Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. ... 3 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. ...
How do you make rice pudding with half and half?
Remove the pan from the heat and let steep while you make the pudding. In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil.
How long do you cook rice pudding for?
Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick. To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top.

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