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Ina Garten Rum Raisin Rice Pudding

Ina Garten Rum Raisin Rice Pudding
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This dessert features Arborio rice (or another starchy rice) slowly cooked in milk, sugar, and vanilla until thick and creamy. The final touch is the addition of raisins that have been soaked in dark rum, adding a grown-up twist to this classic comfort food.

Ingredients

Scale

  • ½ cup golden raisins

  • ¼ cup dark rum

  • ¾ cup Arborio rice (or other short-grain rice)

  • 5 cups whole milk

  • 1 cup heavy cream

  • ½ cup granulated sugar

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon kosher salt

  • ½ teaspoon ground cinnamon (optional, for garnish)

Instructions

Step 1: Soak the raisins

In a small bowl, combine the golden raisins and dark rum. Let them soak for at least 30 minutes, stirring occasionally, until plump and flavorful.

Step 2: Cook the rice

In a large, heavy-bottomed saucepan, combine the Arborio rice, milk, and cream. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.

Step 3: Simmer and stir

Lower the heat and cook the rice mixture, stirring often, for 25–30 minutes, until the rice is tender and the mixture is thick and creamy. It should coat the back of a spoon.

Step 4: Add sugar, vanilla, and salt

Stir in the sugar, vanilla extract, and salt. Continue to cook for another 5 minutes, stirring constantly, to dissolve the sugar completely.

Step 5: Add the raisins

Drain the raisins (reserve a little rum if you like a stronger flavor) and stir them into the pudding. Mix gently to distribute evenly.

Step 6: Cool slightly and serve

Let the pudding cool for about 10 minutes. Serve warm, or transfer to a bowl, cover, and refrigerate if you prefer it chilled. Garnish with a sprinkle of cinnamon before serving if desired.

Find it online: https://inagartencooks.com/ina-garten-rum-raisin-rice-pudding/