Rum n Raisin Rice Pudding

Rum n Raisin Rice Pudding

Recipe for rum and raisin pudding

I've grown up with Payasam. Anyone's birthday, any auspicious day, a feel-good day- Payasam was the only common dessert at home. My favourite was always the 'Semiya Payasam' which is Vineela's own entry to the event. Payasam with rice was never one of my favoured ones. I wouldn't even second glance it.

We call it Payasam, they call it rice pudding. Rice pudding surely sounds much more acceptable to me only for the reason that it'll allow me to put in my own ingredients, use my usual crazy creative methods. These methods are no good to be messing around with traditional and respected recipes like 'payasam'. Imagine turning the Gods against me if I added some untoward ingredients in it !!!

So Rum and Raisin Rice pudding it is...

Simple, rich and flavourful, serve it in a beautiful bowl and your guests will remember it for a long time...

Rum n Raisin Rice Pudding

Rum and raisin rice pudding

(Adapted from Ina Garten's recipe)

Rum n Raisin Rice PuddingRecipe for rum and raisin pudding I've grown up with Payasam. Anyone's birthday, any auspicious day, a feel-good day- Payasam was the only common dessert at home. My favourite was always the 'Semiya Payasam' which is Vineela's own entry to the event. Payasam with rice was never one of my favoured on...

Summary

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  • Coursedessert
  • Cuisineamerican
  • Yield2 servings 2 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M

Ingredients

Whole milk
2 cups
Condensed milk (sweetened)
1 cup
Basmati rice-washed and soaked in warm water
1/3 cup
Sugar
2 Tbsps
Egg beaten
1
Vanilla extract
1/2 tsp
Salt
1/4 tsp
Saffron colour
A few strands
Raisins
1/4 cup
Dark Rum like Bacardi Reserva
4 tbsps

Steps

  1. Soak the raisins in the rum for a few hours.
  2. Combine rice and salt, and cook the rice in one cup of milk with saffron, by simmering for 7-8 min till most of the milk is absorbed. Or just pressure cook it in milk for one whistle till half-cooked.
  3. In the cooked rice, stir in the remaining milk, half the condensed milk ,sugar and boil till rice is very well cooked. This will take another 10-15 minutes.
  4. Stir in the beaten egg rapidly. It's ok if it curdles a bit, it will mix in well.
  5. Take the pan off the heat, add remaining condensed milk, vanilla extract, raisins soaked in rum. Stir well.
  6. Pour into a bowl and cover it with a piece of plastic wrap directly on top of pudding to prevent a layer from forming on top.
  7. Serve chilled with a scoop of vanilla ice-cream.

Notes:

The main tastes are those of rum and a mild sweet vanilla flavour. You can add sugar depending on the sweetness of condensed milk.

The original recipe asked for 3 cups of half and half which I substituted with whole and condensed milk, therefore reduced the sugar. If you use half and half, use 1/4 cup of sugar.

Also the rice was initially cooked in water, while I cooked it in milk. I hate adding water to rich desserts.

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