Food & Cooking Recipes Dessert & Treats Recipes Rich Rice Pudding 4.3 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 8 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). Ingredients 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 Directions If using the currants, soak them in the rum in a small bowl. 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. 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!). Serve pudding in a bowl along with slices of fresh plums. Rate it Print