Creamy, sweet and oh so delicious. Rice pudding is a favorite comfort food and this Rum Raisin Rice Pudding recipe really delivers.

Rich, creamy and smooth with the warm flavor accent of rum soaked raisins gives this rice pudding a perfect modern touch and even bumps it up to an actual “dessert” category.

The best part about this rice pudding is that it can be served warm or cold – it’s really delicious either way. So whether you are craving something comforting for a night in or looking for an easy yet elegant dessert to serve your guests, make a batch of this rice pudding! Here is how you can make your own:

You can find the entire recipe here. The recipe calls for basmati rice but it was too expensive for me so I used long grain white rice and I think it turned out just as good, for a quarter of the $$$.

Combine raisins with rum in a small bowl. I added an extra handful or two of raisins to use as garnish later and some extra rum.

To really saturate the raisin and intensify the rum flavor cook in microwave for around one and a half minutes.

Remove bowl and mix in another couple tablespoons of rum. Set aside.

Combine rice, salt and water in a medium saucepan and cook over high heat until it comes to a boil. Stir once and cover.

Continue to simmer over low heat until all the water is absorbed. Next, stir in 4 cups of half-n-half and the sugar. Bring to a boil then let simmer for 25 minutes, stirring often, until the rice is very soft. I ended up cooking mine for another 20 minutes so that it wouldn’t be too soupy.

Temper the beaten egg with a little of the hot rice mixture before stirring into the rice mixture then continue to cook pudding for another minute. Remove pan from heat and add the remaining half-n-half if you need to (I did NOT use the fifth cup of half-n-half because I prefer a firmer pudding), add the vanilla extract.

Before adding the raisins, set a few aside for garnish then add 2 more tablespoons rum to the remaining raisins before mixing into the rice pudding, stirring well.

If serving warm: transfer pudding to serving dish. Garnish with remaining rum raisins and a sprinkle of cinnamon.

If serving cold: transfer to an airtight container and place a layer of plastic wrap directly on top of the pudding to prevent a “skin” from forming.

Place lid over plastic wrap and chill for an hour before serving. Garnish with remaining rum raisins and a sprinkle of cinnamon.

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