Rum and raisin rice custard pudding
Craving a comforting dessert? Look no further than this rum and raisin rice custard pudding recipe. It's simple, delicious and perfect served on chilly nights with cream
May 28, 2017 11:28pm- Serves 6
- 10 mins preparation
- 40 mins cooking
- 10 mins marinating
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.
ingredients
- 1/3 cup raisins, chopped
- 1/4 cup dark rum
- 1 1/2 cup thickened cream
- 1 cup milk
- 2 eggs
- 1/4 cup caster sugar
- 1 1/2 cup cooked white rice
- 2 teaspoon cinnamon sugar
- pouring cream to serve
method
- 1
Preheat oven to moderately slow, 160ºC. Place a 4-5 cup oven-proof dish in a large roasting pan.
- 2
In a small jug, combine raisins and rum. Set aside for 10 minutes to soak. Drain excess.
- 3
In a medium bowl, whisk cream, milk, eggs and sugar together. Stir in rice and raisins.
- 4
Pour into dish and sprinkle with cinnamon sugar. Add enough boiling water to roasting pan to come halfway up the sides of dish.
- 5
Bake for 35-40 minutes until just set (it will wobble very slightly in the centre). Serve warm with cream, if desired.