Rum raisin is raisins soaked in rum until they absorb its caramel, vanilla, and oak notes and soften slightly, used as a flavoring and mix-in rather than a dish on its own. It's a common addition to baked goods, ice cream, and confections -- most familiarly rum raisin ice cream -- and appears in savory contexts too, such as rice dishes, curries, and chutneys, where its sweetness balances spice or sourness. It's strongly associated with Caribbean and Latin American desserts, where rum is a local product; some recipes gently heat the rum and raisins together to speed up the infusion, and longer soaking gives a stronger rum flavor. It also works in sauces, marinades, and glazes.