Chilled rum & raisin rice pudding

Chilled rum & raisin rice pudding

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(3 ratings)

Prep: 10 mins Cook: 50 mins


Serves 6
Replace the boozy syrup with stewed fruit if you're serving this retro, creamy dessert to kids

Nutrition and extra info

Nutrition: per serving

  • kcal533
  • fat25g
  • saturates16g
  • carbs59g
  • sugars47g
  • fibre1g
  • protein5g
  • salt0.2g


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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • single cream, to serve

For the rum & raisin syrup

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



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

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Comments, questions and tips

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trish17's picture
25th May, 2014
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.
23rd Jun, 2013
Extremely rich, wouldn't make again. Lemon rind gives a lovely flavour though
28th May, 2013
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
20th May, 2013
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 :(
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