Rum Rice Pudding

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

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Ingredients
  • 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
Directions
  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.