Rum Raisin Rice Pudding

Introduction

Rum Raisin Rice Pudding is a classic dessert that marries the creamy texture of rice pudding with the rich, warm flavor of rum-soaked raisins. This comforting treat has roots in traditional British and Caribbean cuisine, where rice pudding was often enhanced with dried fruits and spirits for added depth. Whether served warm or chilled, this indulgent dessert is perfect for any occasion—holiday dinners, family gatherings, or simply as a cozy night-in treat.

The History

Rice pudding itself dates back centuries, appearing in various forms across Europe, the Middle East, and Asia. In Britain, it became a staple comfort food often made with milk, rice, sugar, and cinnamon. The addition of raisins and alcohol like rum came later, particularly influenced by colonial trade routes which made ingredients such as raisins and dark rum more accessible. The Caribbean region also embraced these flavors, giving rise to spiced, boozy versions of rice pudding that are now beloved around the world.

Ingredients Breakdown

The magic of Rum Raisin Rice Pudding lies in its balance of simple ingredients:

• Rice: Usually short-grain or Arborio rice for creaminess.
• Milk: Whole milk or a combination of milk and heavy cream for richness.
• Sugar: To sweeten the pudding, balancing the tartness of the raisins.
• Cinnamon: Adds warmth and complements the other flavors.
• Raisins: Plump and juicy when soaked in rum.
• Dark Rum: Infuses the raisins and enhances the overall flavor profile.
• Eggs (optional): Sometimes used to thicken the pudding further.
• Variations: Nutmeg, vanilla extract, or even a splash of orange liqueur can be added.

Step-by-Step Recipe

1. Soak the Raisins: Place raisins in a bowl and cover with dark rum. Let sit for at least 1 hour or overnight for maximum flavor.
2. Cook the Rice: Rinse ½ cup short-grain rice, then simmer in 4 cups whole milk until soft and creamy (about 30–40 minutes).
3. Add Sweetener: Stir in ¾ cup sugar and a pinch of salt while the rice cooks.
4. Incorporate Eggs (Optional): Whisk 2 egg yolks with ¼ cup cold milk, then slowly stir into the hot pudding to thicken.
5. Infuse with Flavor: Add 1 teaspoon vanilla extract and ½ teaspoon ground cinnamon.
6. Mix in Raisins: Drain the soaked raisins and stir them into the pudding just before serving.
7. Chill or Serve Warm: Let cool slightly or refrigerate for a few hours for a chilled version.

Tips

• Use a heavy-bottomed saucepan to prevent scorching.
• Stir frequently to avoid clumping.
• For extra richness, substitute some of the milk with coconut milk (especially popular in Caribbean recipes).
• If you prefer a smoother texture, blend part of the pudding before adding the raisins.
• Letting the pudding rest overnight allows flavors to meld beautifully.

Variations and Customizations

This versatile dessert can be tailored to your preferences:

• Alcohol-Free: Substitute the rum with orange juice or apple cider.
• Nutty Twist: Add chopped toasted walnuts or pecans for crunch.
• Dairy-Free: Use almond milk or oat milk instead of cow’s milk.
• Fruity Boost: Mix in other dried fruits like cranberries or apricots.
• Spiced Version: Add a dash of nutmeg or allspice for warmth.
• Chocolate Lovers: Stir in cocoa powder or chocolate shavings for a decadent twist.

Health Considerations and Nutritional Value

Rice pudding is naturally high in carbohydrates due to the rice and sugar, but it can still be enjoyed as part of a balanced diet. Here’s a quick nutritional overview per serving (approx. ½ cup without additions):

• Calories: ~180–250 kcal
• Carbohydrates: ~30–40 g
• Protein: ~4–6 g (more if eggs are included)
• Fat: ~4–7 g (depending on type of milk and optional cream)
• Fiber: ~1–2 g from raisins

To make it healthier: reduce sugar, use low-fat milk, add chia seeds for fiber, and opt for natural sweeteners like honey or maple syrup instead of refined sugar.

Ingredients

• ½ cup short-grain white rice
• 4 cups whole milk (or mix with cream for richer texture)
• ¾ cup granulated sugar (adjust to taste)
• ½ tsp salt
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ⅓ cup raisins
• ¼ cup dark rum (for soaking raisins)
• 2 egg yolks (optional, for extra creaminess)

Directions

1. In a small bowl, soak raisins in dark rum for at least 1 hour or overnight.
2. In a medium saucepan, combine rice, milk, sugar, and salt over medium heat.
3. Bring to a gentle simmer, stirring occasionally.
4. Cook for about 30–40 minutes, until rice is tender and the mixture thickens.
5. If using eggs, whisk egg yolks with ¼ cup cold milk, then slowly temper into the hot pudding, stirring constantly.
6. Add vanilla and cinnamon, then stir well.
7. Drain the raisins and fold them into the pudding.
8. Transfer to serving bowls and refrigerate for 2–3 hours, or serve warm.

FAQ

Can I use brown rice?

Yes, but it will take longer to cook and may give a nuttier, less creamy texture. You may need to add more milk during cooking.

Is Rum Raisin Rice Pudding kid-friendly?

You can omit the rum entirely or substitute it with orange juice or grape juice to keep it alcohol-free for children.

How long does it last in the fridge?

Up to 4 days when stored in an airtight container. Stir well before serving, as it may thicken upon standing.

Can I freeze it?

Yes, though the texture may change slightly after thawing. Freeze in individual portions for best results.

What can I top it with?

Whipped cream, cinnamon dusting, chopped nuts, caramel drizzle, or a sprinkle of sea salt for a sweet-salty combo!

Summary

Rum Raisin Rice Pudding combines the comforting creaminess of rice pudding with the bold, aromatic flavor of rum-soaked raisins, making it a timeless dessert. Easy to customize and rich in flavor, it’s sure to become a favorite in your household.