As I’m working my way through the Egg List, moving in random motion rather than top to bottom, I’m finding myself revisiting old favorites as well as making new things. Rice puddings come in a couple of forms. One is a stove-top pudding, light and fluffy. This one is the other sort, a one-bowl baked rice pudding best served still warm (although I do like leftovers as breakfast!) and it’s a throwback to my childhood when I make it. Sweet, rich, easy, and using up leftovers. What more could you want? Well, in my case, I wanted to make this even better.
Judging by the happy noises at the table when it was served, I think I succeeded!
Cherry Rum Rice Pudding
Preheat the oven to 350F
In a large bowl, combine:
- 4 eggs
- 1/2 c brown sugar
- 2 c milk
- 1 c cream
- 2 tbsp spiced rum
- 1/4 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 salt
- 3 1/2 c cooked rice
- 1 c chopped dried cherries
- 2 tbsp powdered sugar
it’s easier to beat up the liquid ingredients before adding the solids.
Beat together the eggs, spices, milk and cream. Toss together the cherries and powdered sugar, then roughly chop. The powdered sugar will keep the cherries from sticking badly – they will still stick! just not as much. If your rice is clumped together, crumble it up in your hands (I was using leftover sticky rice when I made this batch, and unlike basmati it will be a solid mass) before mixing it in. Once all your ingredients are mixed up, pour the pudding into a buttered 13×9 pan or casserole dish.
If you can, another pan with hot water placed on the rack beneath the pudding will aid in cooking, adding steam to the heat. If your oven is small, like mine, and you are also cooking dinner, this may not be possible.
Bake for about an hour, until the center isn’t jiggly any longer. Allow to cool until warm, then serve.
The First Reader isn’t fond of raisins, so the dried cherries seemed like a good plan. After eating it, I realized the tartness of cherry is perfect in this dessert. It really needs that little bite of acid to cut the richness of the cream and rum and spices. It is very, very good, and a rather forgiving dessert for low-muss, low-fuss.
[…] Rice Pudding […]
That looks good and I bet it tasted wonderful.
The blueberry harvest from our yard was great this year, and I think we will try blueberries instead of raisins. And also because we don’t actually have any raisins!
If you have dried any, this would be great! Not sure how well it would work with fresh fruit.
The cherries do sound perfect in that! But when you mentioned needing a little tartness, my mind went to dried cranberries….
I have dried cranberries and may try it again with those.
Blueberries. We pick and then freeze them.
You are right that the non-dried berries may have an impact, but I was thinking to short the milk just a squeak.
If they batch turns blue, we will rename the recipe as Na’vi Rice Pudding.
Kathleen’s idea for dried cranberries sounds good.