Rum Raisin Pudding

By á-176785

Ingredients

• 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

Details

Servings 6

Preparation

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.