Easy Rum Raisin Rice Pudding

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Easy Rum Raisin Rice Pudding

 

3/4 cup raisins

2 TB dark rum

3/4 cup white basmati rice

1/2 tsp. kosher salt

5 cups half-and-half cream, divided

1/2 cup sugar

1 extra large egg, beaten

1-1/2 tsp. pure vanilla extract

 

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 cream 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.

 

Serves: 6 to 8.