Rich Rice Pudding


This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).


  • ¼ cup currants or raisins (optional)

  • 2 tablespoons golden rum (optional)

  • 3 cups half-and-half or whole milk

  • ½ cup rice, preferably jasmine or basmati

  • ¼ cup sugar

  • ½ teaspoon coarse salt

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 2 plums, sliced


  1. If using the currants, soak them in the rum in a small bowl.

  2. Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.

  3. Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).

  4. Serve pudding in a bowl along with slices of fresh plums.

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