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Rum And Raisin Rice Pudding

Nisha's picture
Ingredients
  Whole milk 2 Cup (32 tbs)
  Condensed milk 1 Cup (16 tbs) (sweetened)
  Basmati rice 1⁄3 Cup (5.33 tbs), washed (soaked in warm water)
  Sugar 2 Tablespoon
  Egg 1 , beaten
  Vanilla extract 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Saffron 1 Teaspoon (for colour)
  Raisins 1⁄4 Cup (4 tbs)
  Dark rum 4 Tablespoon (like bacardi reserva)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Sweet
Feel: 
Rich
Occasion: 
Christmas
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 3.6 (3 votes)

2 Comments

sakinah's picture
this recipe came out great! MashaAllah! I'll def be using the again! :)
sakinah's picture
this recipe came out great! (minus the rum of course lol) MashaAllah! I'll def be using the again! :)