Rum Raisin Rice Pudding

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“Rice pudding is another comfort food and this is Ina Garten's recipe that she made even better.”
1 bowl of beautiful pudding

Ingredients Nutrition


  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. 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).
  4. Stir in 4 cups of half-and-half and sugar and bring to a boil.
  5. Simmer uncovered for 25 minutes, until the rice is very soft.
  6. Stir often, particularly toward the end.
  7. Slowly stir in the beaten egg and continue to cook for 1 minute.
  8. Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
  9. Top with almonds, if desired.
  10. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
  11. Serve warm or chilled.

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