Name: Rum n Raisin Rice Pudding
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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)

Twitter Facebook Messenger Pinterest Telegram WhatsApp Yummly

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

Rum and Raisin Rice Pudding, a slightly fancier version of our Indian kheer - get the recipe here. Super simple!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dessert

Cuisine American

Servings 2 serving

Ingredients

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

Instructions

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.

Notes

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.

Twitter Facebook Messenger Pinterest Telegram WhatsApp Yummly

Comments

Dianne says: August 19, 2006 at 12:34 pm

Wow! This is a really nice rice pudding recipe! I was in a supermarket today, looking at packs of pudding rice, thinking I’d like to jazz up a classic rice pudding …. you’ve done it for me! I’ll have to try this!:)

Glenna says: August 19, 2006 at 1:30 pm

Looks really yummy! I’ll be trying this.

Menu Today says: August 19, 2006 at 1:52 pm

Hi Nandita,Nice idea of making rice pudding with extra ingredients. Thanks for sharing.

nandita says: August 19, 2006 at 2:01 pm

Hey Dianne and Glenna-I’m happy you liked this one, do let me know if you liked the end result as much as we did!Hi MT,Glad you liked it!

Krithika says: August 19, 2006 at 4:02 pm

I always cook rice in milk for my payasam etc. I bet rum and vanilla adds that extra flavor to the pudding. Waiting for your Parsee dhansak recipe 🙂

Prema Sundar says: August 19, 2006 at 4:40 pm

Hey This rice pudding looks really good. I have had vanilla ice cream with rum and raisins and its my husband’s favorite. He will love this one too. nice entry for the event

Vineela says: August 20, 2006 at 6:23 am

Hi Nanditha,Yummy payasam with milk.Perfect entry for jfi.Thanks for your participation. I like your new look of your blog.Cake pudding and my favourite filter kaapi are excellent.Thanks for sharing.Vineela

Vineela says: August 20, 2006 at 6:30 am

Hi Nandhita,We had this karpoora valli plants in my grandmom’s house.and i know how we are fond of these bajjis whenever mom makes?Happy Krishnastami.it is one of my favourite festival. yOU bring back my memoriesVineela

nandita says: August 20, 2006 at 7:22 am

Thank you all for your kind words! Vineela-thanks for noticing my little blog make-over. I like this much better than the dull blue and green and this goes with ‘saffron’ better , right? I haven’t hit upon the right look yet, but now that i know how to tinker with the code, will probably do some make-overs till i reach the best look 🙂

Praveena says: August 20, 2006 at 8:07 am

Nandita,I am not a fan of desserts but this is dessert sounds really good. I have to try it! I am sure my hubby will love you for it! 🙂

nandita says: August 20, 2006 at 8:30 am

Hey PraveenaWelcome to saffrontrail! Im not a great fan of sweets, but this dessert is low on sugar and high on flavour, so I’m sure you’ll like it too 🙂

Puspha says: August 21, 2006 at 1:57 pm

Sound super duper delicious.

Anjana says: August 22, 2006 at 11:14 am

Hey Nandita,The blog left me salivating!!Great work.Good luck with your restaurant.Anjana

nandita says: August 24, 2006 at 3:16 am

Hey thanks Anjana-Good to see you here :)Your blog made me feel like putting on my backpack and shoes and getting away….

Rum n Raisin Rice Pudding