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Rum and raisin rice pudding Recipe
|Whole milk||2 Cup (32 tbs)|
|Condensed milk||1 Cup (16 tbs) (sweetened)|
|Basmati rice||1⁄3 Cup (5.33 tbs), washed (soaked in warm water)|
|Egg||1 , beaten|
|Vanilla extract||1⁄2 Teaspoon|
|Saffron||1 Teaspoon (for colour)|
|Raisins||1⁄4 Cup (4 tbs)|
|Dark rum||4 Tablespoon (like bacardi reserva)|
Calories 495 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 6.7 g33.7%
Trans Fat 0 g
Cholesterol 90.2 mg
Sodium 285 mg11.9%
Total Carbohydrates 77 g25.8%
Dietary Fiber 0.67 g2.7%
Sugars 61.9 g
Protein 13 g25.7%
Vitamin A 7.7% Vitamin C 5.4%
Calcium 36.3% Iron 4.9%
*Based on a 2000 Calorie diet
Combine rice and salt, and cook the rice in one cup of milk with saffron, by simmering for 7-8 min till most of the milk is absorbed. Or just pressure cook it in milk for one whistle till half-cooked.
In the cooked rice, stir in the remaining milk, half the condensed milk ,sugar and boil till rice is very well cooked. This will take another 10-15 minutes.
Stir in the beaten egg rapidly. It's ok if it curdles a bit, it will mix in well.
Take the pan off the heat, add remaining condensed milk, vanilla extract, raisins soaked in rum. Stir well.
Pour into a bowl and cover it with a piece of plastic wrap directly on top of pudding to prevent a layer from forming on top.
Serve chilled with a scoop of vanilla ice-cream.