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Rum Raisin Rice Pudding Recipe

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This recipe for Rum Raisin Rice Pudding, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stark
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cups raisins
2 Tablespoons dark rum
3/4 cup 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 the 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 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 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. (If pudding becomes to thick after it's been refrigerated, stir in more half and half.)

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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