Email to Cat      

Rum Raisin Rice Pudding

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• ¾ cup raisins
  
• 2 tablespoons dark rum
  
• ¾ cup white basmati rice
  
• ½ teaspoon kosher salt
  
• 5 cups half-and-half, divided
  
• ½ cup sugar
  
• 1 extra-large egg, beaten
  
• 1 ½ teaspoons pure vanilla extract
  






Instructions



1. In a small bowl, combine the raisins and rum. Set aside.
   
   
2. Combine the rice and salt with 1 ½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water if absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
   
   
3. Stir in 4 cups of half-and-half and 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 half-and-half, the vanilla, 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.
   
   Serves 6 to 8