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Rum Raisin Baked Rice Pudding
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Rum Raisin Baked Rice Pudding
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This Rum Raisin Baked Rice Pudding is full flavored with a classic custard base. If you have leftover white rice, repurpose it into rice pudding!

Prep time
Bake/Cook time
6 servings
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Rum Raisin Baked Rice Pudding
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
6 servings


  • 3/4 cup raisins
  • 3 tablespoons dark rum
  • 3 large eggs
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 cups cooked white rice


  1. Preheat oven to 325°F. Grease a 9-inch glass dish with butter or non-stick spray, set aside.
  2. Place raisins in a small bowl and top with rum. Set aside.
  3. In a medium bowl, whisk together eggs, sugar, milk, vanilla extract, cinnamon, nutmeg and salt.
  4. Fold in rice and raisins.
  5. Transfer mixture into prepared baking dish. Place dish in a large pan (like a 9x13 casserole dish) and pour water into pan till it reaches half way up the baking dish.
  6. Bake for 1 hour, or until set (center may still jiggle a little, but it will not be liquid). Cool for 10 minutes and then serve warm!


Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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