RUM RAISIN RICE PUDDING: A TASTY NEW DESSERT!
Rice Cooker Rum Raisin Rice Pudding is a creamy mix of rice, sweet rum soaked raisins, vanilla bean caviar and orange zest that’s easy to make and super yummy!
Want to try something new for dessert? If you’re bored with the same old treats and want something fun and different, maybe even something nostalgic, you’re in the right place!
Today, we’re making a dessert that’s creamy, comforting, and full of flavor – Vanilla Bean and Orange Rum Raisin Rice Pudding. This recipe brings back my childhood memories, and I know you’ll love it too. But, this time, I’ll teach you to make it in a Cuckoo rice cooker!
Read on and catch the video before the recipe card!
RUM RAISIN RICE PUDDING: INSPIRED BY CHILDHOOD MEMORIES
There are two raisin desserts that I absolutely love, bringing back fond memories of my childhood in South Bend, Indiana. For a treat, we would occasionally go to Baskin Robbins for ice cream. What was your favorite flavor? Mine was Rum Raisin, kind of sophisticated for a 9 year old, don’t you think?
The second dessert containing raisins that I loved was rice pudding made by my mom. I loved the fact that the raisins became puffy, and juicy lending sweetness to the pudding. It wasn’t just any rice pudding – it was rich, and creamy.
SIMPLE INGREDIENTS, BIG FLAVOR
The best part of this recipe is how simple it is. You don’t need a lot of fancy ingredients or special skills. Just a few basics and a rice cooker, push the button and you’re ready to go. You won’t have to stand in front of the stove for 30 minutes or longer stirring the pudding till it’s done!
TASTES LIKE HOME
One spoonful of this rice pudding will remind you of home. The creamy texture, the sweet raisins, hint of orange and the touch of rum all come together to make a super comforting dessert. It’s like a warm hug in a bowl, perfect any time of year. 🌞🍮
THE JOURNEY TO THE PERFECT RECIPE
This recipe was developed as part of a brand partnership with Cuckoo America, using their LHTR 6-cup Twin Pressure Rice Cooker. Creating this recipe was quite an adventure! I tested it a total of seven times using different settings on my Cuckoo rice cooker. Here’s how it went:
- First Trial: I used sweet glutinous rice. It turned out too sticky and not creamy, more like a lump of rice that quickly hardened.
- Second Trial: I stuck with sweet glutinous rice but changed the ingredient ratios. Unfortunately, the flavor wasn’t right.
- Third Trial: I switched to long grain rice, which was the perfect answer for texture.
- Fourth Trial: I adjusted the rum to raisin ratio for better balance.
- Fifth Trial: I changed the soaking method for the raisins because the rum caught on fire – almost burned down the house (just kidding!).
- Sixth Trial: Fine-tuned the cooking time and settings.
- Seventh Trial: Achieved the perfect combination of flavor and texture.
Each time, the flavor improved, and the texture got better until I finally nailed the perfect Rice Cooker Rum Raisin Rice Pudding! And now you don’t have to figure out how to make it yourself, it’s been figured out for you!
INGREDIENTS FOR RICE COOKER RUM RAISIN RICE PUDDING
MAKING YOUR RICE COOKER RUM RAISIN RICE PUDDING: STEP BY STEP
Rice Pudding Cook
- Wash the rice in a colander set over a bowl. Wash until the water is almost clear.
- Put the drained rice, milk, sugar, salt, orange zest, and vanilla into the rice cooker pot.
- Select the Cuckoo Rice Cooker “Porridge “menu and set the cook time to 70 minutes. Press the Start key.
Rum Raisin Soak
- While the rice is cooking, combine the raisins and rum in a small saucepan.
- Simmer for 4-5 minutes over low heat until the rum is almost completely cooked down with about ½-1 tbsp rum left.
- NOTE: Do not heat over high heat, as the rum may flambe with a big flame! (No calls to the fire department needed to make this dessert!)
- Remove from heat and set aside to soak.
- Reserve 2 tbsp of raisins for garnish.
Rice Pudding Finishing
- Once the rice is cooked, open the rice cooker and add in the maple syrup, raisins, and any residual rum.
- Spread the pudding into individual serving bowls or a large serving bowl.
- Let cool to room temperature, and then refrigerate to cool completely
Garnish
- Before serving, top with supremed orange segments, pistachios, a few extra rum raisins, and a little sprinkle of orange zest.
NOTES
- Use your favorite type of milk – dairy or non-dairy alternatives both work well.
- Serve the rice pudding warm or chilled, depending on your preference.
- Store leftovers in the refrigerator for up to 3 days. Simply reheat gently before serving.
FAQS
ENJOY THE PROCESS! 🌟
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Rice Cooker Rum Raisin Rice Pudding
Equipment
Ingredients
Rice Pudding
- ¾ cup long grain rice, washed and drained 152g
- 4½ cup whole milk 1176g
- ¼ cup sugar 52g
- ½ tsp salt 1g
- 1 tbsp orange zest 5g
- ½ vanilla bean scraped
- 2 tbsp maple syrup 38g
Rum Raisins
- ⅓ cup dark rum 95g
- 5 tbsp raisins 62g
- 5 tbsp golden raisins 62g
Garnish
- 2 pixie oranges (or other tangerines or mandarins) supremed into segments
- ¼ cup coarsely chopped pistachios 28g
- 2 tbsp Rum Raisins regular and golden
- sprinkle orange zest
Instructions
Rice Pudding Cook
- Wash rice in colander set over a bowl. Wash until the water is almost clear
- Put drained rice, milk, sugar, salt, orange zest, and vanilla into rice pot.
- Select porridge setting menu and set cook time to 70 minutes. Press Start key.
Rum Raisin Soak
- While rice is cooking, combine the raisins and rum in a small saucepan.
- Simmer for 4-5 minutes over low heat until rum is almost completely cooked down with about ½-1 tbsp rum left.
- NOTE: Do not heat over high heat, as the rum may flambe with a big flame! (No calls to the fire department needed to make this dessert!)
- Remove from heat and set aside to soak.
- Reserve 2 Tbsp of raisins for garnish.
Rice Pudding finishing
- Once rice is cooked, open rice cooker and add in the maple syrup, raisins, and any residual rum.
- Spread the pudding into individual serving bowls, or large serving bowl.
- Let cool to room temperature, and then refrigerate to cool completely.
Garnish
- Before serving, top with supremed orange segments, pistachios, a few extra rum raisins and a little sprinkle of orange zest.
Notes
- You can substitute the whole milk with almond milk or coconut milk for a dairy-free version.
- If you don't have dark rum, you can use bourbon or brandy as an alternative. 2. Cooking Tips:
- Make sure to wash the rice thoroughly until the water runs almost clear. This helps to remove excess starch and prevents the pudding from becoming too sticky.
- Be cautious when simmering the rum and raisins. Heating over high heat can cause the rum to ignite, so always use low heat. 3. Serving Suggestions:
- This rice pudding tastes great when served cold. Refrigerate it for at least an hour before serving for the best flavor and texture. 4. Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm the pudding gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency. 5. Additional Notes:
- This recipe works best with long grain rice, but you can also use short grain rice for a slightly different texture.
- The rum raisins can be prepared in advance and stored in an airtight container for up to a week.
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Great Job!!! Looks so delish!!!