Apple Rum Raisin Rice Pudding Recipes

RUM-RAISIN RICE PUDDING

Steps:

• In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and let steep while you make the pudding.
• In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.
• In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth. Whisk in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.
• Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.

RUM RAISIN RICE PUDDING

Steps:

• Wash rice under cold running water until water runs clear and drain well. Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer. Cook 12-15 minutes or until just barely soft throughout, stirring occasionally. Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream. Chill in a bowl over ice water to stop cooking.
• Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone. Set aside to cool and fold into chilled rice pudding. Serve icy cold with a dusting of cinnamon atop.

RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
• Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
• Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

APPLE, RUM AND RAISIN BREAD PUDDING

Steps:

• In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
• Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
• In a small bowl, combine raisins and rum or apple juice. Set aside.
• In another bowl, toss together apples, cinnamon and remaining brown sugar.
• Add raisin and apple mixtures to the softened bread, mixing well.
• Spread evenly in a greased 8"x8"x2" baking pan.
• Drizzle with the melted butter.
• Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
• Serve warm or cold.

COCONUT, RUM & RAISIN RICE PUDDING

Steps:

• For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.
• In the same saucepan (there's no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.
• To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

CHILLED RUM & RAISIN RICE PUDDING

Steps:

• Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
• To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) - just gently stir in a splash at a time until it's spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.

APPLE-RAISIN RICE DESSERT

Steps:

• In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla., Pour into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.

RUM-RAISIN PUDDING

Steps:

• Combine 1/4 cup raisins and 1/3 cup rum in a small saucepan; bring to a boil. Remove from heat, and cover; set aside until cool.
• Remove raisins from rum, and reserve. Mix rum into 1 recipe cooled Vanilla Pudding. Garnish with reserved raisins.