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Sunday, March 1, 2015

Rum Raisin Rice Pudding

Total Time: 42 mins
Preparation Time: 7 mins
Cook Time: 35 mins


Ingredients



  • 1/4 cup light raisins

  • 1/2 cup dark raisin

  • 4 tablespoons dark rum

  • 3/4 cup basmati rice

  • 1/2 teaspoon kosher salt

  • 5 cups half-and-half, divided

  • 1 extra-large egg, beaten

  • 1/2 cup sugar

  • 1 1/2 teaspoons pure vanilla extract

  • slivered almonds, toasted (optional)


Recipe



  • 1 in a small bowl, combine the raisins and rum; set aside.

  • 2 combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.

  • 3 bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(if your stove is very hot, pull the pan halfway off the burner).

  • 4 stir in 4 cups of half-and-half and sugar and bring to a boil.

  • 5 simmer uncovered for 25 minutes, until the rice is very soft.

  • 6 stir often, particularly toward the end.

  • 7 slowly stir in the beaten egg and continue to cook for 1 minute.

  • 8 off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.

  • 9 top with almonds, if desired.

  • 10 pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

  • 11 serve warm or chilled.

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