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Rum Raisin Rice Pudding

Source: Casual Cuisines of the World - Cantina
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Active Time:  15 Minutes
Total Time:  2 Hours 35 Minutes
  Serves 4-6
Rice pudding runs a close second to flan as Mexico's favorite dessert. While some special-occasion versions might add a splash of brandy to the recipe, this variation nods to the Caribbean by including raisins that have been plumped in rum.
1 cup short-grain white rice
4 cups nonfat milk
4 cinnamon sticks
One 14-ounce can sweetened condensed milk
1 vanilla bean, split lengthwise
Ice water, as needed
3/4 cup dark rum
1 cup golden raisins
Ground cinnamon
Rum Raisin Rice Pudding Recipe at
Rinse the rice in several changes of water until the water runs clear. Drain well.

In a saucepan, combine the nonfat milk and cinnamon sticks and bring to a boil over medium-high heat. Add the rice and return to a boil. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the centers of the grains are just barely soft, 12-15 minutes.

Add the sweetened condensed milk to the rice mixture and then scrape the seeds from the vanilla bean halves into the pan. Add the vanilla pods as well, stir to combine, cover and continue to simmer over low heat until the rice is plump and tender and the sauce is the consistency of heavy cream, 10-15 minutes longer. Remove from the heat and place over a bowl of ice water to stop the cooking. Stir the mixture occasionally as it cools. When cool, discard the vanilla pods and cinnamon sticks, transfer to a bowl, cover and refrigerate until well chilled, about 2 hours.

Meanwhile, in a heavy-bottomed saucepan over low heat, combine the rum and raisins. Simmer until the raisins have plumped and the rum is almost gone, about 5 minutes. Remove from the heat and let cool.

Fold the raisins into the chilled rice pudding. Serve icy cold with a dusting of ground cinnamon on top.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Puddings & Desserts
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 621
Fat. Total: 8g
Fiber: 3g
Carbohydrates, Total: 107g
Sodium: 204mg
% Cal. from Fat: 12%
Cholesterol: 34mg
Protein: 16g
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