Rice Pudding with Drunk Raisins

  • Yield: 6 servings


1/4cup golden raisins
-- Amaretto
2/3cup long grain converted rice
2cups milk
1/2cup plus 1 teaspoon sugar
1-- vanilla bean
2cups half-and-half
1cup heavy whipping cream
3-- eggs, beaten
1teaspoon salt
1 1/4teaspoons vanilla extract
3/4teaspoon almond extract
-- Cinnamon to taste
-- Ground nutmeg to taste


  1. Combine the raisins with enough Amaretto to cover in a bowl. Let stand, covered, at room temperature for 2 days.
  2. Rinse the rice and drain.
  3. Heat milk in a saucepan until bubbles form around the edge of the pan. Stir in rice. Simmer, covered, over low heat for 20 minutes. Remove from heat. Let stand until cool.
  4. Place sugar in food processor and scrape vanilla bean seeds into sugar. Discard pod or save. Process until powdery.
  5. Combine sugar mixture, raisins, half-and-half, whipping cream, eggs, salt and flavorings in a bowl and mix well. Stir in rice. Spoon into a buttered baking dish.
  6. Place dish in a larger baking pan and add enough water to larger pan to measure 2 inches for water bath. Bake at 325 degrees for 1 hour or until golden brown, stirring every 20 minutes.
  7. Remove from water bath. Sprinkle with cinnamon and nutmeg. Let stand for 1 hour.
  8. To serve, top with whipped cream.

Recipe reprinted with permission from David W. Anderson, Famous Dave's Backroads & Sidestreets (Minneapolis: The Lifeskills Center for Leadership, 1999)