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).



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This turned out perfect. I didn't use currents or raisins, but added cocunut merinated shredded pears and coconut flakes. Will definitely use this recipe again. It was so creamy and flavorful.
Rating: Unrated
Yum. I made it with leftover rice that was already cooked and 1/2 the milk, which worked fine. I think 1/4 cup sugar is too much, though. I used a bit less and it was still a little sweet for my taste.