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Raisins soaked in spiced rum mixed with creamy rice pudding is simply satisfying & uniquely comforting especially with the addition of crystallized ginger & a dusting of freshly grated nutmeg. Try this flavor as a twist on traditional rice pudding.
I did not, by any means, lose my Mom at a young age. In fact, I was 37 at the time she passed. But I remember thinking that day that she couldn’t go yet because I had not learned from her everything she had to teach. Even at 37, I still needed my Mom. Still, there’s not a day goes by that I don’t think of her… Don’t need her in some way… Don’t wish I could pick up the phone and hear her voice. So these days, when I think comfort food, it naturally makes me think of my Mom and the things she liked and the recipes she made and in those things I find comfort.
My Mom was a lover of Buttered Rum candy, Rum Raisin Ice Cream and things of that nature, so when I developed the recipe for Butter Rum Bundt Cake, I know she would have approved. Building on those ideas and upon the Gingerbread Cake I made this past Christmas, I know my Mom would have loved this Rum Raisin Rice Pudding. The raisins are so plump and delicious, it’s really hard to pass up.
Sprinkled with crystallized ginger and a dusting fresh nutmeg, this Rum Raisin Rice Pudding is simply satisfying… and uniquely comforting.
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Rum Raisin Rice Pudding
- 3/4 cup raisins
- 1/4 cup crystallized ginger - , chopped fine
- 2 tbsp dark rum
- 3/4 cup Arborio rice
- 1/2 tsp salt
- 5 cups half-and-half - , divided
- 1/2 cup granulated sugar
- 1 extra-large egg - , lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- fresh nutmeg - , to taste
- In a small bowl or measuring cup, combine the raisins, crystallized ginger and rum and set aside to soak.
- Combine the rice and salt with 1 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer on low for about 10 minutes until most of the water has been absorbed.
- Stir in 4 cups of half-and-half and the granulated sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft, stirring often.
- Once the rice is soft, slowly temper in the beaten egg and cook for 1 minute.
- Add the remaining cup of half-and-half, pure vanilla extract, raisins and crystallized ginger with any remaining rum and stir well to combine.
- Serve warm or chill before serving. Just before serving top with a dusting of fresh nutmeg.
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