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 and raisin rice pudding
(Adapted from Ina Garten’s recipe)
Rum n Raisin Rice Pudding
- 2 cups milk whole
- 1 cup condensed milk (sweetened)
- 1/3 cup basmati rice water - washed and soaked in warm
- 2 Tbsps sugar
- 1 egg beaten
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- A few strands saffron colour
- 1/4 cup raisins
- 4 tbsps Dark Rum Bacardi like Reserva
- Soak the raisins in the rum for a few hours.
- 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.
- 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.
- Stir in the beaten egg rapidly. It's ok if it curdles a bit, it will mix in well.
- Take the pan off the heat, add remaining condensed milk, vanilla extract, raisins soaked in rum. Stir well.
- 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.
- Serve chilled with a scoop of vanilla ice-cream.