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Rice Pudding

Rice Pudding made with dried black raisins that have been soaked in rum.
4.13 from 8 votes
Prep Time 4 hrs 15 mins
Cook Time 25 mins
Total Time 4 hrs 40 mins


  • 3 cups of water
  • 2 cinnamon sticks
  • 1 whole anise star
  • 1 pinch of salt
  • 1 cup of white rice long grain preferably, cleaned and washed
  • 1 cup evaporated milk
  • 1/2 tsp pure vanilla extract
  • 1 tsp unsalted butter
  • 1 lime rind about 2 cm long
  • 1/2 tsp grated nutmeg
  • 1/2 tsp grated ginger
  • 1 cup dark dried raisins
  • 1 cup dark rum preferably Rhum Barbancourt
  • Sugar to taste


  • Early in the day before cooking rice, place raisins in a large bowl and pour rum. Let macerate for about 3 to 4 hours or until they are soft and feel juicy again.
  • In a large saucepan over medium heat, add water, cinnamon sticks, star anise and salt. Bring to a boil and add cleaned rice. Gently stir and let cook until water begins to evaporate. Add milk, nutmeg, ginger, butter and lime rind and gently stir to incorporate all ingredients. Let rice continue to cook on low heat for about 20 minutes on low heat, gently stirring from time to time to avoid the rice sticking to the bottom of the pot. Drain raisins and add to rice in the last 5 minutes of cooking. Add sugar to taste. Gently stir and remove from heat. Serve hot.


You can also opt to not soak the raisins in rum if you are in a hurry, but the taste will not be the same.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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