Rum-Raisin Rice Pudding

Name: Rum-Raisin Rice Pudding
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters firmly packed light brown sugar; 1 Tbsp cornstarch; 59 milliliters dark rum; 3 larges egg yolks, lightly beaten; 118 milliliters golden raisins; 118 milliliters granulated sugar; 0 teaspoons ground cinnamon; 237 milliliters half-and-half, plus 1/2 cup; 1 teaspoon salt; 2 Tbsps unsalted butter; 2 teaspoons vanilla extract; 237 milliliters long-grain white rice; 651 milliliters whole milk

Rum-Raisin Rice Pudding might be just the dessert you are searching for. One portion of this dish contains around 9g of protein, 15g of fat, and a total of 498 calories. This gluten free and vegetarian recipe serves 6. Head to the store and pick up vanillan extract, salt, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 7 minutes.

Instructions

In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat.

Ingredients you will need

Raisins

Rum

Equipment you will use

Sauce Pan

Remove the pan from the heat and let steep while you make the pudding.

Equipment you will use

Frying Pan

In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.

Ingredients you will need

Granulated Sugar

Brown Sugar

Cinnamon

Butter

Milk

Rice

Salt

Equipment you will use

Sauce Pan

Frying Pan

In a small bowl, place the cornstarch. Gradually whisk in the remaining 1/2 cup half-and-half until smooth.

Ingredients you will need

Corn Starch

Equipment you will use

Whisk

Bowl

Whisk in the egg yolks.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Whisk about 1/2 cup of the hot rice mixture into the yolk mixture. Return this mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly.

Ingredients you will need

Rice

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Remove the pan from the heat.

Equipment you will use

Frying Pan

Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.

Ingredients you will need

Vanilla