Rice Pudding with Rum-Soaked Cranberries

Anne Shirley and the mouse in the plum pudding sauce scene always comes to mind anytime I think of pudding. I sort of cringed a little peeling back the wax paper after this cooled, remembering Anne’s boisterous disclosure of her discovery right before Miss Stacy shoved a spoonful in her mouth. 

Anne: DON’T EAT IT, MISS STACY! 
Marilla: Anne, what is wrong with you? 
Anne: A mouse drowned in the sauce, Marilla!

Fortunately, no mice perished romantically (or otherwise) in our house tonight and I managed to eat a nice serving of my pudding in peace and quiet. 

I adapted this recipe slightly from Simply Recipes, but used her boiling method for cooking. I added a little more sweetness with molasses and some ‘creamy’ by using half-n-half instead of straight milk. Spiced rum soaked cranberries complete this favorite comfort food. Nothing says “kindred spirits” like sweet, creamy, ‘rummy’ rice pudding. Seriously.

Rice Pudding with Rum-Soaked Cranberries
(adapted slightly from Simply Recipes)
1/2 c. dried cranberries
1 1/2 – 2 T. spiced rum

Place dried cranberries in a small bowl. Pour rum over cranberries and stir. Set aside

For rice pudding:
1 1/4 c. half-n-half
1 1/4 c. whole milk
1/3 c. rice (uncooked)
Pinch of kosher salt 
1 egg
1/4 c. brown sugar
2 t. molasses
1 t. vanilla
1-2 t. ground cinnamon (The original recipe calls for one teaspoon, but I’m always generous with cinnamon)

In a medium sauce pan, bring rice, half-n-half, milk and salt to a boil over high heat. Reduce heat and simmer, stirring frequently, until rice is tender (about 20-20 minutes).

Meanwhile, whisk brown sugar, egg and molasses together in a small mixing bowl until smooth.

Once rise is tender, extract 1/2 c. of milk mixture from the pan and add 1 T. at a time to the sugar and egg mixture, whisking until well combined. Add milk and sugar mixture to remaining milk and rice and stir 5-10 minutes until thickened, on low heat. To avoid curdling, do not bring the mixture to a boil. Remove from heat and stir in the dried cranberries (pour in residual rum) and cinnamon. Serve warm or chilled. Sprinkle with nutmeg. 

© Amy Carpenter @ Afternoon Popcorn Snack, 2013

To print this recipe, click on the ‘Print & PDF’ button below.