The classic combination of rum and raisins proves popular in a bevy of baked goods, but it turns humble rice pudding into a sophisticated yet comforting Rum-Raisin Rice Pudding.
Rum-Raisin Rice Pudding
Makes 4 to 6 servings
Ingredients
- 2 cups water
- 1 cup jasmine rice
- ½ cup plus 2 tablespoons firmly packed light brown sugar, divided
- ½ teaspoon kosher salt, divided
- 1 cup golden raisins
- ½ cup dark raisins
- ½ cup spiced dark rum
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
Instructions
- In a small enameled cast-iron Dutch oven, bring 2 cups water, rice, 2 tablespoons brown sugar, and ¼ teaspoon salt to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Transfer rice to a bowl; wipe pot clean.
- In pot, bring raisins, rum, vanilla, cinnamon, nutmeg, remaining ½ cup brown sugar, and remaining ¼ teaspoon salt to a boil over medium-high heat, stirring frequently, until sugar dissolves. Reserve half of sauce in a small bowl.
- Whisk milk and cream into raisin mixture in pot; stir in rice mixture, and bring to a boil. Reduce heat to medium-low; cook, stirring frequently, until thickened, 8 to 10 minutes. Remove from heat; stir in butter. Serve immediately with reserved sauce.
This recipe looks amazing!