Rice Pudding with Rum Raisins

By á-9182

Ingredients

• Rum Raisins
• 1 cup golden raisins
• 1/2 cup dark rum
• 1/4 cup sugar
• Rice Pudding
• 8 cups water
• Salt
• 4 ounces short-grain rice (such as Japanese rice)
• 1 3/4 cups whole milk
• 1 cup heavy cream
• 1 vanilla bean--pod split and scraped, seeds reserved
• 1/2 cup sugar
• 2 large egg yolks

Preparation

Step 1

1. Make the raisins: In a small saucepan set over low heat, combine the raisins with the rum and sugar. Add enough water to cover the raisins and cook until the raisins are plump, about 5 minutes. Remove the saucepan from the heat and set aside.
2. Make the pudding: In a large saucepan, combine the water with a pinch of salt and bring to a boil. Whisk in the rice and return to a simmer. Cook over medium heat until the rice is cooked through, about 14 minutes. Strain the rice into a colander, then return it to the same saucepan. Add the milk, the heavy cream and the vanilla bean pod and seeds, then bring the mixture to a simmer over medium heat.

3. Meanwhile, in a small bowl, whisk the sugar with the egg yolks until smooth. Slowly whisk ½ cup of the hot rice mixture into the egg mixture to prevent the eggs from curdling. Add the yolks to the rice mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and the cream coats the back of the spoon, about 6 minutes.

4. Fill a large bowl with ice. Pour the rice pudding into a separate bowl and place it on the ice to cool quickly. Remove the vanilla bean pod and discard. Once cool, divide the rice pudding among four bowls. Divide the rum raisins and their liquid among the bowls and serve immediately.