Preserved raisins are super simple to make, and once prepped, last nearly forever. If you use all your raisins up, just add more to the jar. And if it gets a little low on the booze, just top it. It is that simple.
And they take a simple rice pudding over the top, with the hint of spiced rum.
- 1 pint mason jar
- Spiced rum*, brandy, rum, or bourbon
Add raisins to the pint mason jar, packing in tightly (start with a washed and fully dry jar). Slowly pour booze over the raisins, letting it filter down. Add more booze as needed, until all the raisins are fully covered.
Seal the jar, shake gently, and set aside in a cool area out of the sunlight.
The raisins will be ready to use overnight, but if you can wait, a week or two to fully hydrate is best.
Check periodically if it needs more booze added on top.
Can be stored indefinitely.
*Costco’s spiced rum is a bargain, and has a great flavor.
Boozy Raisin Rice Pudding
- ¾ cup short grain rice (sushi rice)
- 1½ cups water
- 1 tsp ground cinnamon
- Pinch sea salt
- 2 cups whole milk
- 2 large eggs, beaten, room temperature
- ½ cup granulated sugar
- 1 cup drained boozy raisins
Bring the rice, water, cinnamon, and salt to a boil in a small heavy saucepan, stirring periodically. Turn to low, cover tightly, and let cook for 15 minutes.
Stir in the milk, return to a simmer by turning up to medium-high. Once simmering, turn to medium, let cook for 10 minutes, stirring often. Lower heat as needed, to simmer, but not boil.
Remove from heat.
Meanwhile, preheat oven to 325°, butter or spray a 2 quart baking dish (or an 8×8″ pan).
Whisk the sugar into the eggs. Scoop a bit of the hot rice into the egg mixture, stirring well, then add a bit more. Add the tempered egg mixture to the remaining rice mixture, stirring well. Stir in the raisins.
Pour into the prepared dish, bake for 40 to 50 minutes, until golden on top.
Let cool on a rack, serve warm if desired, or once cooled a bit, chill in the refrigerator. Store covered once chilled.