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