| Yield: | 6 servings |
Ingredients
- 3/4 cup raisins
- 3 tablespoons bourbon, such as Makers Mark
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half, divided
- 1/2 cup sugar
- 1 extra-large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup, plus extra for serving (optional)
- 1/2 teaspoon natural maple flavoring
- 3/4 cup toasted pecans, chopped
Instructions
- In a small bowl, combine the raisins and bourbon. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 620 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 11 g |
| Cholesterol | 105 mg |
| Sodium | 301 mg |
Reviews
This is the second time I have made it. I absolutely love it. You can’t go wrong with Ina’s recipe. 5 Gold Stars for Ina
Patty Smith
Patty Smith
Delicious!
Very sweet will cut down to 1/4 sugar next time. Rice did not get soft and needed to be cooked for almost 90 minutes. Will boil rice longer in water next time as well as cutting down sugar.
I made this a while ago and it was extremely sweet, I couldn’t even add maple syrup at the end because it was already like eating sugar. It was my first time making Ina’s recipe so I was quite disappointed. If I ever make it again I’d at least cut sugar in half otherwise it’s like asking to be diabetic.
What a wonderful variation of regular rice pudding. Made it exactly as the recipe stated. Very creamy and we thought it was just sweet enough. The bourbon raisins send it over the top! Thank you Ina for another winner!
One of the best rice pudding recipes I ever made! So delicious and very creamy.
Great instructions and video.You can’t go wrong with Ina, she make it so easy to get it right every time!
This is DELISH! Can never be too sweet for me & this did not disappoint. Didn’t grow up on this & never really cared for it before (had it with ONLY raisins & they were straight out of pkg.) but with the maple & the BOURBON!…OMG! I now have another use for my rice.
I love ina, but didn’t care for this recipe. It was entirely too sweet for my taste and my rice never got soft.
I love rice pudding and this is a delicious variation.
Excellent. I ended up using about 4 cups of half and half rather than the 5 and a quarter specified in the recipe. But that could be due to the Basmati I used. I’d suggest that you start at 3 and a quarter cups of half and half, and when the second stage of adding begins, play it by ear.