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Rum Raisin Rice Pudding


1/4 cup raisins

2 tablespoons dark rum

1/4 cup rice

1/2 teaspoon salt

1 1/2 cup water

5 cups of half and half

1/2 cup sugar

1 large egg, beaten

1 1/2 teaspoons vanilla


Combine the raisins and rum in a small bowl and set aside.

Combine the rice,salt and water in a sauce pan and bring to a boil.

Simmer over low heat until most of the water is absorbed.

Stir in 4 cups of the half and half and the sugar and bring to a boil.

Cook on low heat until the rice is very soft, stirring often.

Then stir in the beaten egg and cook for another minute.

Remove from heat and stir in the remainer 1 cup of half and half, the raisins and vanilla.

Pour into bowl or individual serving dishes and cool.