Living in Maine, we experience long, cold, dark winters that last for months and months. As a result, warm, cozy, comforting desserts are always on my radar.
I've made rice pudding for years, usually just plain with some vanilla or cinnamon, but this time I decided to glam up the pudding with some dark rum and golden raisins.
If you're not a fan of rum, you can sub in bourbon instead. (In fact, I might even prefer it with bourbon!) Or, you can just leave the alcohol out completely if you want. Your rice pudding will still be delicious.
Rice pudding is the ultimate bowl of comfort. And really easy to make - it just requires some supervision on the stove.
I like using Arborio rice for my rice pudding. It's a classic short-grain rice with a high starch content, which means that it will make a nice, creamy pudding without getting mushy. But you can use any type of rice you like.
Just make sure you don't rinse the rice first or you'll rinse off some of the starch that you need for a creamy, smooth dessert
Note: if you don't have any half and half, you can make your own. Either combine equal parts heavy cream and milk, or for a slightly lighter version, mix 3 parts milk with 1 part heavy cream.
Rum Raisin Rice Pudding
In a small bowl or measuring cup, pour the rum over the raisins. Set aside to marinate while you cook the rice.
In a large heavy pot, such as a Dutch oven, combine the rice and salt with 2 cups of water. Bring to a boil, then stir and cover the pot.
Simmer on low, covered, for 7 to 8 minutes, stirring occasionally, until most of the liquid has been absorbed.
Stir in 3 cups of the half and half (leave the remaining cup out to come to room temperature) and the sugar and bring back to a boil. Then reduce the heat to low and simmer, stirring to make sure the rice isn't sticking to the bottom, until the rice is creamy and very soft, about 20 to 25 minutes.
Remove the pot from the heat, and stir in the remaining cup of half and half, vanilla, and butter. Add the raisins and any rum remaining in the cup, reserving some of the raisins for topping. Stir to combine.
Spoon into individual bowls and top with a dollop of whipped cream, if desired, the reserved rum raisins and a sprinkle of brown sugar.
Serve warm, or refrigerate and serve cold within several days.
