Rum Raisin Rice Pudding

By anonsouthernbell

For this recipe, don't think rice pudding, think rum raisin ice cream, because it borrows its flavor from my favorite Haagen-Dazs ice cream.

I use Texmati organic basmati rice.

If the pudding becomes too thick after its refrigerated, stir in more half-and-half.

Ingredients

• 3/4 c raisins
• 2 tabl dark rum
• 3/4 c white basmati rice
• 1/2 tea kosher salt
• 5 c half-and-half, divided
• 1/2 c sugar
• 1 extra-large egg beaten
• 1 1/2 tea pure vanilla extract

Details

Servings 6

Preparation

Step 1

In a small bowl, combine the raisins and rum. Set aside.

Combine the rice and salt with 1 1/2 c water in a medium heavy-bottomed stainless steel saucepan. Bring it to a bowl, stir once, ad simmer, covered on the lowest heat for 8-9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 c of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add teh remaining cup of half-and-half, the vanilla and the raisins w/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. Serve warm or chilled.