Fast & Easy Dark Rum & Raisin Rice Pudding


My Dark Rum & Raisin fruit rice pudding recipe works well with any type of raisin.  I recommend using a Dark Rum here.
You can use your favorite kind of raisin for this flavor.

If you love the sound of Rum & Raisin ice cream you may want to try this very easy fruit rice pudding recipe. No special tools or blenders are required here. It can be made in a jiff and enjoyed all weekend long. There is very little added sugar in this recipe. You can add light brown or dark brown sugar. The dark brown sugar will give a more intense caramel flavor & richer color to your fruit rice pudding. I add quite a lot of raisins to my raisin flavors. I don't see the point of putting 'raisins' in the recipe if you aren't going to see or taste them. You can reduce the amount of raisins if you are on the fence about them. If you do, you will want to reduce the amount of water that you soak them in, proportionally, so that the pudding doesn't end up being to wet.


I prefer using a dark Rum versus a white rum for added richness. It would also be delicious by using a Spiced Dark Rum. This flavor can be enjoyed warmed up and topped off with a good vanilla ice cream or whipped cream and a sprinkle of freshly ground Ceylon Cinnamon. Yumm! It also makes a great breakfast flavor topped off with granola and eaten either hot or cold. Chopped banana, apple or pear would also complement it.

This Dark Rum & Raisin Fruit Rice Pudding Recipe works equally well with a Spiced Rum.  I would not use a white rum.  Dark Rums are more robust in flavor when cooked with.
I recommend using a Dark Rum or Spiced Rum versus a white rum to get a richer taste.

What you will need:


2 medium sized pots with lids, a long metal spoon, a wire whisk (if you have one), a rubber spatula, a heat proof/food safe container with lid, a strainer that fits inside of a bowl, measuring spoons & cups or kitchen scale (if you have one), a small bowl


Ingredients:


1 + 21 oz coconut milk (14 oz in a regular can)

13 oz Calrose medium grain rice

9 oz light or dark brown sugar

8 oz raisins

2 1/2 oz Dark Rum


Directions:


  1. Place the raisins in a small bowl and add 1 cup of hot water & 2 oz of Dark Rum. Set aside to soak.

  2. Place the Calrose rice in the strainer that sits inside of a bowl. Rinse the rice under running water and strain. Repeat 2 more times. Set aside to drain.

  3. In a medium sized pot place 21 oz of coconut milk, 35 oz of water and 9 oz of brown sugar. Place on a medium heat and bring to a medium boil. Add the soaked raisins and their liquid. Reduce the heat to a simmer. Keep the pot covered.

  4. In a second medium sized pot place 32 oz of water and 1 oz of coconut milk. Cover and bring to a boil. Reduce the heat to the lowest setting, add the rinsed and drained Calrose rice. Stir to ensure that the rice isn't stuck to the bottom of the pot. Cover the pot. Set a timer for 20 minutes.

  5. After 20 minutes turn the rice heat off. Allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes, covered.

  6. Add an additional 1/2 oz of Dark Rum to the sauce. Add the hot cooked Calrose rice to the hot sauce. Using a wire whisk, blend the 2 together. Break up any clumps of hot cooked rice. Empty the Dark Rum & Raisin Fruit Rice Pudding into a heat proof/food safe container and cover. Place on the counter or on a wire rack to cool for 15 to 20 minutes, covered.

  7. Place the fruit rice pudding in the fridge to cool completely. The rice pudding will keep in the fridge for up to 2 weeks. Or, you may choose to portion and package some of it into freezer grade containers to enjoy at a later time. It will keep frozen for months.

  8. Consult our How to Freeze & Thaw blog post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips & tricks on making your own fruit rice pudding. Enjoy!

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