Coconut Rum Raisin Brown Rice Pudding

What’s your favorite comfort craving?  Does it need to be salty, crunchy? Creamy warm or creamy cold?  Chocolate or sugary sweet?  Honestly, for me my comfort cravings change with every mood!

Sometimes I feel the need to return to my childhood for comfort.  Rice pudding, chilled firm and creamy soft with a hefty sprinkling of cinnamon was one of my favorites.  My mom would serve it in those same exact cups in my photo.  Her rice pudding was simply the best using white rice and whole milk perfectly simmered to a rich, soft pudding.  I have to admit I haven’t gotten her recipe down exactly, but still going for the creamy feeling with a healthier twist, I switched to brown rice, unsweetened coconut milk, agave for the sugar and well, Mango Rum to make it all happy!  And, I’m thinking my mother would be quite happy with these small changes too!

The texture using brown rice is heartier than using white rice.  I added in an assortment of raisins, golden, black and cranraisin, which I first soaked in the rum.  Dried tropical fruit would be another option to use.  I like to make these ahead for dinner parties or just simply for my own indulgence.  Spooning into this pudding, I am 10 years old, sitting at the kitchen table without a care in the world…..

Coconut Rum Raisin Brown Rice Pudding

1 cup brown rice

2 cups cold water

1/2 teaspoon Kosher salt

1 14 oz unsweetened coconut milk

1/2 cup agave

1/4 cup assorted raisins, golden, dark and cranraisin (or all of the same)

1/4 cup rum, I used Mango rum

Combine the rice, water and salt in a saucepan.  Bring to boil, reduce to simmer and cover pan.  Continue to simmer for about 40 minutes.  While the rice is cooking, combine the raisins and rum in a bowl and allow to sit and plump in the rum.  When the rice is done cooking, stir in the coconut milk and agave.  Drain the raisins from the rum, SAVING the rum and add the raisins to the rice.  Bring back to a boil, reduce to simmer and continue to cook, stirring often for about 30 minutes or until thickened.  Remove the pan from the heat and stir in the reserved rum.  Allow to cool and either pour into one serving bowl or individual bowls.  Cover and refrigerate until serving time, at least 2 hours.  Serves 6.

30 thoughts on “Coconut Rum Raisin Brown Rice Pudding

  1. Spooky – have just been taking photos of some raisins that we dried and was jotting down ideas and thinking “rum and raisin”. I love rice pudding hot or cold…we get a lot here in Spain, but this sounds like a very superior and delicious version!

  2. Now this sounds like a great comfort food! I love the coconut milk in there. I’m with you – my comfort foods definitely change with my mood. One thing that is always true though – my comfort foods are never healthy. LOL. 🙂 Hope your leg is doing well!

  3. It is so wonderful that you have your Mom’s dishes to fill with childhood favorites! I love the sentiment behind this post, and like many of your others! Have a great night!

  4. This sounds really good. I love rice pudding and using rum-soaked raisins is a really good twist. And please don’t part with those dessert cups. I think you’d regret it if you do.

  5. Not a ricepudding fan – Mom’s wasn’t very good, and I link it with having the flu – but I do try it from time to time just because I probably haven’t ever had it ‘done right’. The changes you’ve made make me want to try again…

    As to your question about comfort food, homestyle mac and cheese tops that list. I ate it for three days straight after the untimely loss of my dog…

  6. My grandmother used to make Tapioca pudding in little “Tupperware” cups for us every Friday night. Each time we would enter her kitchen on Friday, we’d run the fridge and NEVER were disappointed. This rice pudding certainly does scream comfort food to me and I am glad it brings you such good memories.

  7. Ohhh this looks SO good! I don’t think I’ve had rice pudding since being a kid, and what a great adult way to go back. I mean, can’t go wrong with rum. If only I wasn’t incompetent at cooking rice, I’d give this a go.

  8. As a latina, I grew up with “arroz con leche” with cinnamon. Yet, you once again amaze me with this marvelous recipe!! And the rum soaked raisins idea is so awesome !!!

  9. Ooh, I think my mother has similar cups actually… perfect for serving things like this in, and this looks wonderful. There’s something so… homely about rice puddings I find. Not a big booze fan but mango rum is piquing my interest!

  10. Linda your rice pudding sounds and looks delicious, coconut, rum and raisin…what else can I ask in a rice pudding?
    Hope you have a wonderful week ahead 🙂

  11. This brings back lovely memories to me. My mother-in-law use to make rice pudding that was so good. Whenever we would take her out for dinner, she would say not to order dessert…she had rice pudding waiting at home for us. Do you know how many great sounding desserts that I never tried at restaurants? Her rice pudding was great and I never regretted passing on dessert when we ate out with her. Yours sounds absolutely delicious and different with the brown rice and coconut milk. I can’t wait to try it.

  12. You know I wander about looking at recipes quite a lot. but when I started to read your rice pudd I narrowed my eyes and leaned up out of my chair and looked closer.. mm I might try that thank you c

  13. Mmm, great comfort food! I’ve only had rice pudding once at a restaurant. My husband loves rice pudding and I should try this recipe. I noticed the rum mango, I bet that makes it tast amazing!

  14. Linda, the rice pudding looks delectable in your beautiful stemware. Love the use of coconut milk (a favourite) and agave here. What a delicious recipe.

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