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Rum Raisin Pudding


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  • 1/3 C raisins
  • 3 Tbs 80-proof white rum
  • 2 large eggs
  • 1/4 C sugar
  • 2 C milk, scalded
  • 1 tsp vanilla
  • 2 C cooked rice
  • salt to taste


Servings 6


Step 1

Soak raisins in rum in a custard cup, covered, for 6-12 hours.
In a double-boiler top, whisk eggs just enough to combine yolks and whites; stir in sugar; gradually whisk in scalding hot milk. Cook over hot water, stirring constantly, until thickened and mixture coats and metal spoon - 15-20 minutes. Stir in vanilla, rice, salt, raisins and rum not absorbed. Cover and serve at room temp or chilled.

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