Rum n Raisin Rice Pudding recipe


  • 2 cups whole milk
  • 1 cup condensed milk (sweetened)
  • 1/3 rd cup basmati rice-washed and soaked in warm water
  • 2 Tbsp sugar
  • 1 egg beaten
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • A few saffron strands for colour
  • 1/4 cup raisins
  • 4 tbsp Dark Rum like Bacardi Reserva (I''m down to the end of the bottle just making desserts)

Cooking 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.

14 Mar 2011     979 views     NON-Vegetarian       Desserts > Kheer and Halwa

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