This post has been sponsored by Dos Suenos - Premium Mexican Hand Blown Glassware. All opinions expressed are my own.
While today’s pudding is rich, creamy, and moist, we’ll be putting key twist on this classic, by mixing in rum-soaked raisins. The end result is a layered sweetness, framed in copious rum-essence, while maintaining all of the delicious qualities that have made rice pudding a seasonal staple.
Romancing the Rice – Pudding Prep Notes
1) Yes, the water bath is necessary. While today’s pudding is perfectly edible in the absence of a water bath, I do ‘not’ recommend skipping this step. The water works to ensure that the pudding retains as much moisture as possible throughout the cooking process. Skipping the water bath causes the pudding to thicken past the point of ‘pleasant creaminess,’ at which point it begins drying out and becoming ‘pasty’ rather than ‘creamy.’
2) Yes, stirring is also necessary. We’ll be stirring the pudding every 15 or 20 minutes, and this is to ensure that the milk doesn’t form a ‘film’ over the top of the pudding, and instead distributes that fat throughout the mixture. This also keeps the rice at the bottom from ‘setting’ and hardening.
3) The Rice. Let me start by saying that I have nothing against rice cookers, I use one myself. However, for today’s recipe, we’re skipping the rice cooker, and instead cooking the rice stovetop. Why? Because we want absolutely zero burnt or ‘hard’ rice, and we want the rice to be as evenly cooked as possible. The truth is, even the very best rice cookers will produce at least ‘some’ burnt rice unless you stir every couple of minutes – and even then it’s not guaranteed that none of the rice will be burnt. So, to ensure evenly cooked, non-burnt rice, we’re doing things the old-fashioned way and cooking it stovetop. However, if you are confident in your rice cooker, feel free to cook the rice that way instead.
Ingredient Notes and Tips
1) Nutmeg. The spice that ‘tastes like Christmas,’ nutmeg is beloved for its ‘warming’ and ever-so-slightly ‘sweet’ taste. In overabundance, nutmeg can become sour or even astringent tasting, and since nutmeg tends to be quite strong, keep in mind that this is one spice where ‘a little goes a long way.’ While most often associated with cookies and puddings (like today’s), nutmeg also features prominently in savory recipes, especially fatty and substantial recipes, such as pork and beef roasts. Nutmeg is also a star ingredient in ciders, and a plethora of warmed alcoholic drinks. So, my advice when it comes to nutmeg is to learn to love it if you don’t already, since this is one spice that’s worth learning how to use simply because of how versatile it is.
2) The Rum. Generally speaking, my philosophy when it comes to alcohol in cooking is “Don’t use anything too expensive, but also don’t use anything you wouldn’t enjoy on its own.” The same applies here. Any recipe is the sum of its ingredients, so using an overly cheap or low-quality rum because “Hey we’re cooking with it,” won’t do a lot to enhance the pudding. On the other hand, we ‘are’ cooking the rum, and therefore we’ll be cooking away most of the ‘nuances’ that make a quality rum quality. Thus, don’t use a pricey bottle, but also don’t use a bottle that you wouldn’t enjoy on its own either.
3) The Milk. It needs to be whole milk for one big reason – fat. Fat, as I’ve covered here before, is flavor. The fat from the milk is going to seep into the rice, flavoring it. Second, fat is also texture – in this case the ‘creaminess.’ During the cooking process, most of the ‘water’ from the milk will evaporate, leaving behind the fat, which remains liquid, thus thickening the pudding.
Serving Rice Pudding
1) Sauces. While rice pudding is delicious on its own, consider serving it alongside some stir ins. Think of something like a decadently sweet whiskey or bourbon sauce, or a back-to-basics caramel sauce, either of which would pair deliciously with today’s pudding. Warmed white or dark chocolate sauces would also pair excellently.
2) Eat with the Eyes. I’m a fan of the idea that we eat first with our eyes, and that’s why I’m using Dos Suenos glassware to serve today’s pudding. Now, aside from the looks, what makes Dos Suenos glassware special is the ‘how.’ Each glass is handmade in Mexico, using traditional hand-blown techniques. With each glass being individually crafted, each glass is unique, with no two glasses looking quite the same. Personally, I absolutely adore the cheerful design and bright coloring, which makes these glasses instantly festive in appearance. As an aside, what my son loves about these glasses, and perhaps you can tell from the photos, is that they have real ‘heft’ to them, and feel sturdy in the hand. As a nice bonus, Dos Suenos glasses are made from 100% recycled glass, meaning not only are these glasses gorgeous, but you can feel good about using them.
3) Toppings. Shaved chocolate, candied walnuts, candied pecans, or sliced fresh cherries would all be delicious options. Cinnamon sugar or toasted coconut would also go quite nicely with today’s pudding
Creamy Rice Pudding
- Total Time: 2 hours 50 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 cup white rice
- 8 cups whole milk
- 1 tsp. salt
- 1 cup sugar
- 1/2 cup raisins
- 1/2 cup rum
- 1 tsp. vanilla
- 1/4 tsp. cinnamon
- Dashes of fresh grated nutmeg
- Zest of almost 1 whole orange
Instructions
- Preheat Oven 325 degrees F.
- Bring 1 1/2 cups of water to a boil.
- Add the uncooked rice and salt and cook, covered, over a gentle heat, stirring occasionally, for about 10 – 12 minutes or until the water is absorbed.
- Soak the raisins in the rum.
- Butter a baking dish.
- Place the rice in the prepared baking dish. Add the milk, sugar, vanilla, raisins and rum, orange zest, cinnamon and nutmeg.
- Place the baking dish in a shallow pan with water-bath of about ½ inch of water at the bottom.
- Bake for 2 ½ hours stirring occasionally for the first 2 hours. Let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dessert
MELANIE EDJOURIAN says
This sounds really lovely. I've not made rice pudding in ages and normally I make it on the stove. The addition of the rum is an interesting twist.
Melissa Dixon says
This looks really good. Rice pudding will always remind me of my grandfather, it was his favorite. I may have to make this in memory of him.
David J Myers says
Catherine, Beautiful presentation! We both love rice pudding and it's a regular item around here... Merry Christmas! Take Care, Big Daddy Dave
Kacie Morgan says
I've never had rice pudding with rum, but I would love to give it a go sometime!
Lavanda Michelle says
That looks so delicious. It seems light but filling at the same time. Thanks for sharing!
Yeah Lifestyle says
What a delicious recipe! So perfect for Christmas and the cold winter months as well, can't wait to try making this
Indrani says
This is so amazing... in love with the pictures! We prepare rice pudding with jaggery. Merry Christmas to you!
Jasmine Martin says
I am a huge fan of rice, but I have never tried rice pudding before. I may have to give it a try soon though.
Thena Franssen says
Oh wow! This is amazing! I can't wait to make this. My mom used to make this all the time when I was little!