The Royally Baked / Recipes  / Rum Raisin Rice Pudding

Rum Raisin Rice Pudding

I used brown short grain rice because that's what I had on hand but feel free to use whatever type of rice you got.

This recipe can be served up hot, cold, or even room temp. I prefer it nice and cold but whatever floats your boat.


Rum Raisin Rice Pudding

Makes 4 servings


  • ½ cup / 80 gm raisins
  • 3 Tbsp / 45ml dark rum
  • 2 cups rice, cooked
  • 1 ½ cups / 375ml milk
  • 1 cup / 250ml cream
  • 1 cup / 250ml condensed milk
  • Pinch of salt
  • 1 egg, large
  • 1 Tbsp / 15gm butter, unsalted
  • 1 tsp / 5ml vanilla extract




  1. Add dark rum to the raisins to allow them to soak it all in and plump up, set aside for about 1 hour.

2. In a medium sized pot add your cooked rice, 1 cup of milk (reserve the rest for later), cream, condensed milk and salt. Cook on low heat, stirring constantly. Be careful because this can boil over very quickly.

3. When the pudding has thickened up and the rice is tender (about 30 minutes).

4. Whisk together your egg, milk and vanilla. Then add it to your pudding along with the raisins and what's left of the rum.

5. Cook for another 5 minutes or until it thickens up again.

6. Take it off the heat and stir in your butter, and you're done.

7. Serve with a dash of cinnamon (and a strategically placed crap on the counter for those Instagram likes)




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