Rum-Raisin Arborio Pudding

Soaking the raisins in rum allows them to absorb the flavor and plump up before you stir them into the pudding.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.9g
  • Carbohydrate: 45.1g
  • Fiber: 1.8g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 167mg
  • Calcium: 147mg

Ingredients

  • 1/2 cup raisins
  • 1/4 cup dark rum
  • 1 (12-ounce) can evaporated low-fat milk
  • 1 1/2 cups water
  • 1/3 cup sugar
  • 3/4 cup Arborio rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg

Preparation

  1. 1. Combine raisins and rum. Cover and set aside.
  2. 2. Combine evaporated milk and 1 1/2 cups water in a medium saucepan. Bring to a simmer over medium heat. Add sugar, stirring to dissolve. Remove from heat.
  3. 3. Pour milk mixture into a 3-quart electric slow cooker. Stir in rice and salt. Cover and cook on LOW for 4 hours or just until pudding is set in center, stirring after 1 hour and again after 3 hours.
  4. 4. Stir in raisin mixture and nutmeg; let stand, uncovered, 10 minutes. Serve warm.
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