Rum Raisin Rice Pudding
Source of Recipe
the web
List of Ingredients
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half and half, divided
1/2 cup sugar
1 extra large egg, beaten
1 1/2 teaspoons pure vanilla extractRecipe
In a small bowl, combine the raisins and run. Set aside
Combine the rice and salt with 1 1/2 cups water in medium heavy bottomed stainless steel saucepan. Bring to boil, stir once, and simmer, covered on the lowest heat for 8 to 9 min, until most of the water is absorbed (If your stove is very hot, pull the pan halfway off the burner).
Stir in 4 cups of half and half and sugar and bring to boil. Simmer uncovered for 25 min., until rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 min. Off the heat, add the remaining cup of 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.
*(If pudding becomes too thick after it's refrigerated, stir in more half and half)
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