Some recipes just have a way of carrying you back to the kitchens of your childhood, where the scent of cinnamon and vanilla filled the air. Rum Raisin Rice Pudding is one of those timeless treats—a simple yet indulgent dish that feels like a hug from the past.
I remember my mom making rice pudding and although I lost her when I was a fairly young bride and didn’t get her exact recipe, this one is really close, as I remember. One thing I do remember, she was always very patient when she cooked and did not rush the process in any of her cooking endeavors. This recipe is no exception. If you try to rush it, it will scorch. Just remember, low and slow (heat and timing).
This recipe is my way of keeping those memories alive—rich, creamy rice pudding infused with warm spices, plump rum-soaked raisins, and just the right amount of sweetness. Whether served warm or chilled, it’s the kind of dessert that lingers, not just on the taste buds but in the heart.
Rum Raisin Rice Pudding Recipe
Ingredients:
• 3/4 cup raisins
• 3 tbsp dark rum (optional)
• 3 cups cooked Arborio or long-grain rice, drained
• 2 cups whole milk
• 2 cups heavy whipping cream
• 3/4 cup sugar
• 2 tsp vanilla extract
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 4 eggs
• 2 tbsp butter
Instructions:
1. Soak the raisins – In a small bowl, combine the raisins and rum. Let them sit for at least 30 minutes (or longer for a stronger flavor).
2. Cook the rice – In a saucepan, bring 6 cups of water to a boil. Add the rice and reduce the heat to low, covering and simmering until the water is absorbed, about 15 minutes.
3. Simmer the pudding – Stir in the milk, cream, eggs, sugar, cinnamon, nutmeg, and salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Let it cook for about 15 minutes. Add the cooked rice and simmer on low until the mixture thickens, about 10 more minutes. *Option for baked rice pudding below.
4. Add the raisins – Remove from the heat and add the rum-soaked raisins (including any leftover rum, if you like), butter and the vanilla extract. Stir until everything is well combined.
5. Serve and enjoy – Spoon into bowls and serve warm, or chill for a few hours for a thicker consistency. Sprinkle with extra cinnamon or nutmeg if desired.
*This recipe can be baked as well, if you like a firmer pudding with a golden-brown crust. Add the raisins to the rice mixture in step 3 and place in a large (11 x 13) baking dish. Bake at 350° for 20-25 minutes depending on your desired browning of crust.
A Spoonful of Nostalgia Whether you’re making this as a special weekend treat or a way to bring a little comfort to a chilly evening, this Rum Raisin Rice Pudding is a recipe that bridges generations. I hope it brings you as much warmth and joy as it has for me.
Did you know? Cooked rice keeps for 4-6 days in the refrigerator and 3-4 months in the freezer, so why not, while boiling your rice for this recipe, make extra for a quick side dish for later on in the week? Great for a quick veggie dish or stir fry. Just don’t forget to separate the extra rice you’ve included before assembling your rice pudding, or you will be eating rice pudding for a long time🤭
A Spoonful of Nostalgia
Whether you’re making this as a special weekend treat or a way to bring a little comfort to a chilly evening, this Rum Raisin Rice Pudding is a recipe that bridges generations. I hope it brings you as much warmth and joy as it has for me.
Wishing you warmth, comfort, and a home that hugs your soul!
~ Karen
DID YOU KNOW… Laying a wooden spoon over a pot of simmering rice or noodles will keep the pot from boiling over, making cleanup of the stove and pan a lot easier!
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