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!

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

1. Wash rice in colander set over a bowl. Wash until the water is almost clear
2. Put drained rice, milk, sugar, salt, orange zest, and vanilla into rice pot.
3. Select Cuckoo Rice Cooker on porridge setting menu and set cook time to 70 minutes. Press Start key.

Rum Raisin Soak

1. While rice is cooking, combine the raisins and rum in a small saucepan.
2. Simmer for 4-5 minutes over low heat until rum is almost completely cooked down with about ½-1 tbsp rum left.
3. 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!)
4. Remove from heat and set aside to soak.
5. Reserve 2 Tbsp of raisins for garnish.

Rice Pudding finishing

1. Once rice is cooked, open rice cooker and add in the maple syrup, raisins, and any residual rum.
2. Spread the pudding into individual serving bowls, or large serving bowl.
3. Let cool to room temperature, and then refrigerate to cool completely.

Garnish

1. Before serving, top with supremed orange segments, pistachios, a few extra rum raisins and a little sprinkle of orange zest.

Notes

1. 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.
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.

Check out Yu’s blog post for more photos, tips, and descriptions as well as her Instagram!