Easy Baked Rum Raisin Rice Pudding

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It used to make me giggle when my grandmother could predict the weather on the basis of whether or whether or not her “rheumatism was acting up.” Well, I’m not laughing now. Our fluctuating temperatures and barometric pressure has both my sinuses and arthritis giving me grief, so the last thing I want to do is cook. But, a girl’s gotta eat, and this girl wanted comfort food. Thank goodness the freezer is full of individual containers of my homemade chicken noodle soup. That, a buttery crusty roll, and a heaping scoop of rice pudding may not have made me feel better physically, but it soothed my soul.

If you like rice pudding like I do, but don’t want to have to stand over the stove and stir endlessly, then I think you will enjoy this baked version. It goes together in a snap, all you have to do is allow it to bake, and then reap the reward of creamy deliciousness. If you don’t like raisins, leave them out, but I encourage you to include the rum no matter what.

Easy Baked Rum Raisin Rice Pudding

 
1/3 c. basmati rice
¼ c. granulated sugar
½ c. golden raisins
2 T. dark rum
2 c. heavy cream
2 c. whole milk
½ T. butter, plus more for greasing pan
Few gratings fresh nutmeg
1 T. vanilla extract
1/8 T. ground cinnamon

Preheat oven to 350° F. Grease a 1 1/2-quart, deep baking dish with butter.  Sprinkle rice, sugar, raisins, rum, cream, and milk, into the bottom of the prepared dish and stir to combine. Bake for 30 minutes. After the 30 minutes are up, remove from oven, and add vanilla and cinnamon, stirring to combine.  Return to the oven to bake for an additional 60 minutes. After 60 minutes, remove from the oven and stir. If the pudding is still soupy, bake an additional 5-15 minutes until it becomes thick and creamy. Allow to sit for 15 minutes before serving. This is good both warm and cold, so refrigerate any leftovers to enjoy the next day. Serves six people amply.