Rum Raisin Rice Pudding
PREP TIME: 20 minutes

Rice pudding runs a close second to bread pudding in Louisiana. While some special-occasion versions might add a splash of brandy to the recipe, this variation nods to the Creole by including raisins and a bit of rum.


  • ½ cup golden raisins
  • ½ cup dark rum
  • 6 cups whole milk
  • 2 cups half and half
  • 2 ½ cups long grain rice
  • 1 tsps vanilla
  • ¼ tsps salt
  • 1/8 tsp cinnamon
  • 4 egg yolks
  • 2 ½ cups sugar

Rinse rice until water is clear. In a saucepot combine raisins and rum and bring to a boil. If rum flares up, remove from heat and allow to burn out naturally. Remove from heat and allow raisins to steep in remaining rum. In a large heavy bottom pot, place milk, 1 cup of the half & half, vanilla, salt, cinnamon, and rice. Heat to simmer, but do not boil. Cover and cook until tender, stirring occasionally. In a separate mixing bowl, blend egg yolks, sugar, and the remaining half and half and whip well. When the eggs are well blended add a small amount at a time of the hot rice mixture into the eggs while whisking, as to not scramble the eggs. When about a quarter of the rice mixture has been added to the eggs, pour the mixture back into the pot and heat gently until pudding begins to thicken, do not boil. Do not stir excessively as the custard will break and pudding will become dense. Place pudding into serving bowl and sprinkle the top with rum raisins. Cover pudding with plastic wrap pressing it directly onto the pudding surface so a skin does not form on the pudding. Serve warm or cold.


  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295