Rum Raisin Rice Pudding

Total Time: 42 mins Preparation Time: 7 mins Cook Time: 35 mins

Ingredients

• 1/4 cup light raisins
• 1/2 cup dark raisin
• 4 tablespoons dark rum
• 3/4 cup basmati rice
• 1/2 teaspoon kosher salt
• 5 cups half-and-half, divided
• 1 extra-large egg, beaten
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• slivered almonds, toasted (optional)

Recipe

• 1 in a small bowl, combine the raisins and rum; set aside.
• 2 combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
• 3 bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(if your stove is very hot, pull the pan halfway off the burner).
• 4 stir in 4 cups of half-and-half and sugar and bring to a boil.
• 5 simmer uncovered for 25 minutes, until the rice is very soft.
• 6 stir often, particularly toward the end.
• 7 slowly stir in the beaten egg and continue to cook for 1 minute.
• 8 off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
• 9 top with almonds, if desired.
• 10 pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
• 11 serve warm or chilled.