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Rum Raisin Rice Pudding Recipe

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

Contributor:  
Contributor:  
Mike Wallace - Variations in Mumu's
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup raisins (dark or golden)
1/2 cup dark rum
6 cups whole milk (may use half and half also)
2 cups half and half
2 1/2 cups long grain rice
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp cinnamon
4 egg yolks
3 cups sugar

Directions:
Directions:
Rinse rice until water is clear. In a saucepot combine raisins and rum and bring to boil. Remove from heat allow raisins to steep in remaining rum.
In a large heavy bottom pot, place milk, 1 cup of the half and half, vanilla, salt, cinnamon and rice. Heat to simmer, but do not boil. Cover and cook until rice is tender, stirring often.
In a seperate mixing bowl, blend egg yolks, sugar and the remaining half and half, rum and raisins and whip well. When the eggs are well blended add a small amount at a time of the hot rice mixture into the ggs while whisking, as to not scramble the eggs. When about a quarter of the rice mixture has been added to the eggs, pour the mixture back into the pot and heat gently until pudding begins to thicken, do not boil. Do not stir excessively as the custard will break and pudding will become dense. Cover pudding with plastic wrap pressing it directly onto the pudding surface so a skin does not form on the pudding.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can serve this hot for a breakfast cerial or cold for a dinnier desert.

 

 

 

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