Chilled rum & raisin rice pudding

Chilled rum & raisin rice pudding

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(2 ratings)


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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level



Serves 6

Replace the boozy syrup with stewed fruit if you're serving this retro, creamy dessert to kids

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 600ml whole milk
  • 200ml double cream
  • 100g pudding rice
  • 1 tsp vanilla extract
  • 85g caster sugar
  • zest 1 lemon, pared with a vegetable peeler
  • single cream, to serve

For the rum & raisin syrup

  • 100g raisins
  • 100g light brown muscovado sugar
  • 100ml dark rum
  • 25g butter

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  1. Combine the milk, cream, rice, vanilla, sugar and lemon zest in a heavy-based saucepan. Bring gently to a boil, stirring continuously. Once bubbling, turn the heat to low and gently simmer for about 45 mins, stirring frequently to stop it sticking, until the rice is just tender. Lay a sheet of cling film directly on the surface of the rice, cool to room temperature, then chill until cold.
  2. To serve, combine the syrup ingredients in a small pan. Melt together, then bubble until syrupy for 4-5 mins. Cool for a few mins while you loosen the chilled rice pudding with some single cream (it will have become more solid) – just gently stir in a splash at a time until it’s spoonable. Divide between serving bowls and top with some warm rum & raisin syrup.

Recipe from Good Food magazine, May 2013

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Show comments
trish17's picture

I've made this many times and it's gone down a storm each time! The high fat content cannot be argued with but since it's so rich and creamy you don't actually need a large helping, let's face it, anything that's rich will make you feel sick if you eat too much of it. Don't be put off, this is a gorgeous dessert, well worth trying.

sjlalor's picture

Extremely rich, wouldn't make again. Lemon rind gives a lovely flavour though

slight222000's picture
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This was delicious! Made this for dessert for a small dinner party, it went down very well. I agree that it has a high fat content but portions were not generous and its not an every day dessert.

Frantic Flapjack's picture
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This tasted really lovely but I won't be making it again. Far too much fat in this recipe with whole milk, double cream, single cream and butter. It made me feel quite queasy afterwards :(