- 6
5/5
(1 Votes)
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
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.
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