Rum Rice Pudding

While any rice will work, Arborio or short grain varieties are recommended for a delicious, creamy pudding.

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  • 3 cups (750 mL) 2% milk
  • 1 large cinnamon stick
  • 2 cups (500 mL) water
  • 1 cup (250 mL) uncooked short or medium grain U.S. rice
  • 1/4 tsp (1 mL) salt
  • 1 orange or lemon
  • 1/2 cup (125 mL) each: granulated sugar and raisins
  • 2 tbsp (25 mL) dark rum OR 2 tsp/10 mL rum extract
  •  Grated orange zest for garnish
  •  Ground cinnamon for garnish
  1. In small saucepan, heat milk and cinnamon over medium heat for about 15 minutes.
  2. In large heavy saucepan, combine water, rice and salt. Using a vegetable peeler, remove peel in large strips from orange; place on top of rice. Bring to a boil, reduce heat; cover and simmer for 15 minutes or until rice is almost tender and liquid is absorbed. Remove and discard orange zest.
  3. Remove cinnamon stick from milk; stir milk into cooked rice. Stir in sugar. Return mixture to a boil; reduce heat and cook over medium heat, stirring constantly until mixture thickens, about 20 minutes. Stir in raisins and cook for 1 to 2 minutes longer.
  4. Remove from heat and stir in rum. Serve hot. Garnish each serving with grated orange zest and sprinkle with ground cinnamon.

To reheat, add a little milk to restore the creamy texture and heat gently or microwave.