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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rum Raisin Rice Pudding Recipe

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This recipe for Rum Raisin Rice Pudding is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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