• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup short-grain white rice (recommended Carolina gold rice)
  • 1/2 tsp salt
  • 1 (14-ounce) can sweetened condensed milk
  • 4 tablespoons butter
  • 1/2 cup raisins
  • 1 1/2 Tbsp. vanilla extract
  • Pinch freshly grated nutmeg
  • Fruit Sauce, recipe follows
  • Fruit Sauce:
  • 1 cup orange juice
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons butter
  • 1/4 to 1/2 teaspoon rum extract
  • 1 cup stewed fruit, optional


  • Put the rice in the top of a double boiler set over simmering water. Add the salt & 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.
  • Stir in the condensed milk, butter, & raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
  • Remove the pot from the heat & stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups & refrigerate until ready to serve. Invert puddings onto chilled plates & serve with fruit sauce.
  • For the fruit sauce:
  • Remove the pot from the heat &and stir in the lemon juice, butter, & rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired


Categories: Dessert  Pudding 

Author Credit: Paula Deen

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