Maple Pecan Rice Pudding

By Scout0421

Ingredients

• ¾ cup raisins
• 3 tbsp bourbon (recommended: Maker’s Mark)
• ¾ cup white basmati rice
• ½ tsp kosher salt
• 5 cups half & half, divided
• ½ cup sugar
• 1 extra large egg, lightly beaten
• 1 tsp pure vanilla extract
• ¼ cup pure maple syrup, plus extra for serving
• ½ tsp natural maple flavoring
• ¾ cup toasted pecans, chopped

Details

Servings 6

Preparation

Step 1

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

Combine the rice and salt with 1 ½ cups water in a heavy-bottomed stainless steel saucepan. Bring to a boil, stir once, and simmer, covered, on the lowest heat setting for 8 to 9 minutes, until most of the water is absorbed.

Stir in 4 cups of half & half and the sugar. Bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. 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 & half, the vanilla, maple syrup, maple flavoring and the raisins with any remaining bourbon. 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.

Cool slightly, add the pecans and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.