Guest & Goodies
Contact Us


Prep Time: 20 Minutes
Yields: 6 Servings

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 Pirate Lafitte by including raisins and a bit of rum.

½ cup golden raisins
½ cup dark rum
2½ cups long grain rice
6 cups whole milk
2 cups half and half, divided
1 tsp vanilla
¼ tsp salt
⅛ tsp cinnamon
4 egg yolks
2½ cups sugar
Rinse rice until water is clear. In a saucepot, combine raisins and rum then 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-bottomed pot, place milk, 1 cup 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 remaining half and half then 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.
















Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295