Ina Garten Rum Raisin Rice Pudding Recipe
Ina Garten Rum Raisin Rice Pudding Recipe is pure comfort food. This creamy dessert brings warmth to any table.
Equipment
- Heavy-bottomed medium saucepan
- Wooden spoon
- Measuring cup and spoons
- Small bowl
- Whisk
- Serving bowls or ramekins
- Timer
Ingredients
- 1 cup of long-grain white rice
- 3 cups of whole milk
- 1 cup of heavy cream
- 2/3 cup of granulated sugar
- 1/4 teaspoon of salt
- 2 teaspoons of pure vanilla extract
- 1/2 cup of dark raisins
- 3 tablespoons of dark rum
- 1/4 teaspoon of ground cinnamon
- Optional: butter makes it richer.
Instructions
- Place raisins in your small bowl first.
- Pour the rum over them completely.
- Let them soak for 30 minutes minimum.
- This plumps them up beautifully.
- They'll absorb all that delicious rum flavor.
- Combine rice and milk in your saucepan.
- Add the heavy cream and sugar together.
- Toss in the salt for seasoning.
- Bring everything to a gentle boil.
- Reduce heat to low immediately.
- Stir frequently to prevent sticking.
- Cook for 35-40 minutes on low heat.
- Stir every few minutes consistently.
- The rice should become tender and creamy.
- The mixture will thicken as it cooks.
- Watch carefully so it doesn't burn.
- Remove the pan from heat completely.
- Stir in vanilla extract thoroughly.
- Add your rum-soaked raisins with any liquid.
- Mix in the cinnamon evenly.
- Let it cool for 10 minutes.
- Spoon pudding into individual serving bowls.
- You can serve it warm or chilled.
- Both ways taste absolutely amazing.
- Add a dollop of whipped cream optional.
Notes
- Use whole milk for maximum creaminess.
- Don't skip the heavy cream either.
- Stir frequently to prevent rice from sticking.
- Low heat is your best friend here.
- Don't rush the soaking time for raisins.
- Quality vanilla extract makes a huge difference.
- Taste and adjust sweetness to your preference.
- The pudding thickens more as it cools.
- Store leftovers in the refrigerator covered.
- Reheat gently with a splash of milk.