Carole Yu’s Rum Raisin Rice Pudding
Get ready to dive into a super yummy dessert with Yu Can Cook's Rice Cooker Rum Raisin Rice Pudding! It's a creamy and delicious treat that mixes the sweet taste of raisins soaked in rum with the rich flavor of vanilla bean and a zing of orange zest. Made easily in a rice cooker, this pudding is smooth and comforting, with a hint of maple syrup for extra sweetness. Whether you're new to cooking or already a pro, this recipe makes it fun and simple to whip up a dessert that everyone will love. Perfect for family nights or impressing your friends!
Prep Time: 15 min | Cook Time: 1 hr 10 min | Total Time: 1 hr 25 min |
Servings: 6 | Course & Cuisine: Breakfast, Dessert, American, Chinese | Keywords: Asian Fusion Dessert, Rice Cooker Desserts, Rice Cooker Recipes for Beginners, Rice Cooker Rum Raisin Rice Pudding |
Equipment
- 1 Cuckoo Rice Cooker
- 1 Small Saucepan
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 Cuckoo Rice Cooker on 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
- Ingredient Substitutions:- 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.
- 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.
- 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.
- 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.
- 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.
Check out Yu’s blog post for more photos, tips, and descriptions as well as her Instagram!
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