Description
Ina Garten’s rum raisin rice pudding elevates classic comfort desserts with sophisticated Caribbean flair. Plump raisins soaked in dark rum create rich layers of flavor, while creamy rice pudding offers smooth, indulgent satisfaction for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 5 cups half-and-half
- ¾ cup white basmati rice
- 1 extra-large egg
Sweeteners and Flavoring:
- ½ cup sugar
- ¾ cup raisins
- 2 tablespoons dark rum
- 1 ½ teaspoons pure vanilla extract
Seasoning:
- ½ teaspoon kosher salt
Instructions
- Prepare the raisins by gently soaking them in rum within a compact container, allowing the dried fruit to absorb the rich, aromatic liquid for enhanced flavor development.
- Select a medium saucepan and combine long-grain rice, a pinch of kosher salt, and 1 of fresh water. Elevate heat until the mixture reaches a vigorous boil, gently stirring once to prevent rice from clustering, then reduce to a low simmer and cover, cooking for approximately 8-9 minutes until water is nearly completely absorbed.
- Carefully introduce of half-and-half and granulated sugar into the rice mixture. Increase temperature until the liquid initiates a rolling boil, then immediately decrease to a gentle simmer, leaving the pot uncovered and stirring consistently to prevent bottom scorching, continuing this process for roughly 25 minutes until the rice transforms into an ultra-soft, creamy consistency.
- Temper the beaten egg by gradually incorporating it into the rice pudding, stirring continuously to prevent curdling. Allow the mixture to cook for an additional minute, ensuring smooth integration of the egg.
- Remove the saucepan from direct heat and fold in the remaining of half-and-half, pure vanilla extract, and the rum-infused raisins. Transfer the pudding to a serving vessel, carefully applying plastic wrap directly onto the surface to prevent skin formation, and serve either warmly comforting or refreshingly chilled.
Notes
- Infuse raisins with rum for a deep, boozy flavor by soaking them for 15-20 minutes before adding to the pudding.
- Gentle stirring is key when cooking rice with half-and-half to prevent scorching and ensure even, creamy consistency.
- Protect eggs from scrambling by tempering them carefully with a small amount of hot rice mixture before fully incorporating.
- Press plastic wrap directly onto the pudding’s surface to prevent annoying skin formation during chilling.
- Refrigerate pudding for a minimum of 2 hours to achieve that perfect, luscious texture that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg