Ingredients
3/4 cup raisins
2 tablespoons dark rum -( I use a tsp of almond extract)
3/4 cup white basmati rice ( this is the rice I used, but try substituting with any white rice and see what you think)
1/2 teaspoon kosher salt
5 cups half-and-half, divided- (It is very rich. I use the Fat free half and half, but it is plenty good with half milk half cream)
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Directions
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, (almond flavoring if you like) and the raisins . 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.
3/4 cup raisins
2 tablespoons dark rum -( I use a tsp of almond extract)
3/4 cup white basmati rice ( this is the rice I used, but try substituting with any white rice and see what you think)
1/2 teaspoon kosher salt
5 cups half-and-half, divided- (It is very rich. I use the Fat free half and half, but it is plenty good with half milk half cream)
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Directions
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, (almond flavoring if you like) and the raisins . 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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