Rum-Raisin Tapioca Pudding

Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water.

Yield: 7 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Protein: 4.4g
  • Carbohydrate: 24.1g
  • Fiber: 0.3g
  • Cholesterol: 35mg
  • Iron: 0.5mg
  • Sodium: 83mg
  • Calcium: 138mg


  • 1/3 cup raisins
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons uncooked quick-cooking tapioca
  • 2 1/2 cups 1% low-fat milk
  • 1/2 cup fat-free half-and-half
  • 1 large egg, lightly beaten
  • 1/4 cup packed light brown sugar
  • 1 (3-inch) cinnamon stick


  1. 1. Combine first 3 ingredients in a small bowl; set aside.
  2. 2. Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.
  3. 3. Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.
  4. 4. Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.
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