Cinnamon Rice Pudding

By cprzybyl

Ingredients

• 6 tbsp. raisins
• 1 tbsp. dark rum
• 6 tbsp. short-grain rice
• 1 ⁄4 tsp. kosher salt
• 2 1⁄2 cups half-and-half
• 1 ⁄2 cup packed finely grated
• panela or light brown sugar
• 2 4" sticks cinnamon
• 1 egg yolk, lightly beaten
• 3 ⁄4 tsp. vanilla extract
• Ground cinnamon, for garnish

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. In a bowl, combine raisins and rum; let soak for 30 minutes.

2. Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 68 minutes.

3. Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 2025 minutes. Slowly stir in egg yolk; cook for 1 minute.

4. Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.