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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rum Raisin Rice Pudding Recipe

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This recipe for Rum Raisin Rice Pudding is from The Chalupa/Kossmann Family Cookbook, 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 cup raisins
2 tbsp dark rum
3/4 cup white basmati rice
1/2 tsp kosher salt
5 cups half and half, divided
1/2 cup sugar
1 extra large egg. beaten
1 1/2 tsp pure vanilla extract
Directions:
Directions:
In a small bowl, combine raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy bottomed stainless saucepan. Bring 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 rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for one more minute. Off the heat, add the remaining cup and a half, the vanilla, and the raisins with the remaining rum. Stir well. Pour in 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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