- Rum Raisin Rice Pudding

RUM RAISIN RICE PUDDING


Serves 6 – 8

¾ c raisins
2 T dark rum
¾ c white basmati rice
½ tsp kosher salt
5 c half-and-half, divided
½ c sugar
1 extra large egg, beaten
1½ tsp vanilla extract
½ tsp cinnamon

In a small bowl, combine the raisins and rum. Set aside.

Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring 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 you 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 minutes, until the rice is very soft. 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, cinnamon, and the raisins with any remaining rum. 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. Serve warm or chilled.

Notes:

1. I added the cinnamon to the recipe because I like the flavor in rice pudding.
2. Once made I put the rice pudding in the oven for about 20 minutes to keep warm.
3. The rice pudding thickens as it cools. If you take if from the fridge you can add extra cream or milk to thin it out.