Rum Raisin Rice Pudding
- 3/4 cup raisins
- 2 tablespoons dark rum
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 5 cups half-and-half divided
- 1/2 cup sugar
- 3 extra-large egg beaten
- 1 1/2 teaspoons pure vanilla extract
Combine the raisins and rum in a small bowl and set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. 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. Chill.
This recipe yields ?? servings.