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Rich Rice Pudding

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"This dense creamy pudding brings solace and comfort to calorie counters who've fallen off the wagon. Whole milk, rice, sweet spices, and sugar combine for a perfect unctuous texture. Rum-soaked raisins make it a sophisticated dessert, but they can also be omitted. Serve with added whipped cream for those who can afford the extra calories. Otherwise, top with fresh or stewed fruit. Serve warm from the pot, or chilled. Either way, it's creamy and irresistible."

List of Ingredients

â—¦ ¼ cup currants or raisins (optional)
â—¦ 2 tablespoons golden rum (optional)
â—¦ 3 cups half-and-half or whole milk
â—¦ ½ cup rice, preferably jasmine or basmati
â—¦ ¼ cup sugar
â—¦ ½ teaspoon coarse salt
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon ground nutmeg


Recipe

If using the currants, soak them in the rum in a small bowl.

Place the half-and-half, rice, sugar, salt, vanilla, cinnamon and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.

Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).

Serves 6 to 8