Rum Raisin Rice Pudding

Rum Raisin Rice Pudding

Photo by Pamela B.
Adapted from bing.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

Ingredients

  • 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

  • 1

    extra-large egg, beaten

  • 1 1/2

    teaspoons pure vanilla extract

Directions

Directions In a small bowl, combine the raisins and rum. 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 halfway off the burner.) Stir in 4 cups 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 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. Serve warm or chilled.

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