Buttered Rum and Raisin Rice Pudding

Our sweet treat of the week is inspired by a recipe in a very old cookbook (Purity) and brings with it memories of my Mother's version - without the rum of course. Mom would make it for me whenever I visited because she knew it was a favorite, although she cooked her pudding in a little double boiler and it seemed to take hours and hours.

This version is much quicker and without need for any special equipment but it doesn't suffer in any way shape or form for its simplicity. I used some cooked rice leftover from another meal earlier in the week Big Guy saved with a hint that it would be great in a pudding.

Mixed with a custard of sugar, whole milk and eggs, this stove top version of rice pudding makes for an extremely creamy result. Loaded with plump juicy raisins that have been soaked in rum for an hour or so and finished with a pat of butter, it's barely sweet, definitely delicious and gets better and better with time in the refrigerator - that is if it lasts long enough for you to be able to tell such a thing. If you prefer a sweeter pudding, feel free to increase the amount of sugar accordingly.

Alas, it wasn't our only sweet treat of the week although it really deserved to receive top billing. I made a meyer lemon version of the flourless kumquat cake.  I merely cut back on the cooking time of the fruit to 30 minutes because the lemons cooked a lot faster than the kumquats, but otherwise followed the same method and it was absolutely sublime. Notice the past tense? Yup - it's all gone too.

Creamy Buttered Rum & Raisin Rice Pudding (from JBug’s Kitchen inspired by Purity Cookbook)

1/2 cup seedless raisins

2 tablespoons dark rum

1/2 cup sugar (increase to 3/4 cup if you prefer a sweeter pudding)

Pinch salt

1-1/2 cups whole milk

2 cups cooked long grain or Arborio rice

2 eggs

1 tablespoon corn starch

2 tablespoons unsalted butter

Mix raisins and rum together in a small bowl and soak for minimum half an hour. Combine sugar, salt, milk and pre-cooked rice in a small pot. Place over medium heat and warm, stirring occasionally until hot – do not allow to boil. Meanwhile in a small bowl beat together eggs and cornstarch. When milk/rice mixture is hot, carefully and slowly whisk a third of it into the beaten egg mixture to temper the eggs, and then add the mixture back to the pot. Cook, stirring constantly over medium low heat until mixture is thickened and bubbles “blurp” on the surface. Remove from heat and stir in butter and reserved soaked rum and raisin mixture. Remove to a bowl and place a sheet of plastic wrap directly onto surface of pudding. Cool. Serve either warm or chilled with or without cream. Makes 4 to 6 servings.

By the way, in case you're wondering we had cheddar bacon burgers last night with a second batch of the homemade sandwich rolls I made the other day. Yup - I just HAD to do it all again because there's really no excuse. The rolls take limited time to prep and the payoff is incredible. Just ask the neighbors salivating on the sidewalk outside the kitchen window!

A year ago - Lemon Risotto    Two year's ago - Shrimp and Andouille on Grits

Comments

[pam]

Rum soaked raisins. Oh yes.

[Lea]

Love rice pudding - and Sweet William hinted at one the other day... hmmmm
gorgeous looking burgers, by the way...

[June]

Pam - I have a sneaking suspicion my Mom would have loved it this way.

Lea - thank you and yes the burgers were delish!

[Lorraine]

Rice pudding is a favorite of mine, and you just made it better. Rum soaked raisins, yep, better.

[June]

Lorraine - rum and raisins really are such a wonderful combination - does Tillamook make a Rum Raisin ice cream? If so, I'm so there in about 5 months!