Buttered Rum Raisin Rice Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Louisiana and Mississippi grow a lot of rice and rice pudding is second only to bread pudding in this part of the world. This recipe brings out the best. Ingredients:
2 1/2 cups long grain rice |
6 cups whole milk |
2 cups half-and-half |
1/2 cup dark rum |
1/2 cup raisins |
4 tbs butter |
1 tsp vanilla |
1/4 tsp salt |
1 tsp cinnamon |
4 egg yolks |
2 1/2 cups sugar |
Directions:
1. In saucepot bring rum , butter and raisins to simmer. Watch pot and do not leave stove or get distracted. If rum ignites, remove from heat and allow to burn out. Set aside and allow raisins to steep.
2. Using a heavy bottom pot combine rice, milk, 1 cup half-and-half, vanilla, salt and cinnamon. Heat to simmer, but do not boil
3. Cover and cook until rice is tender, stirring occasionally
4. In mixing bowl whisk egg yolks, sugar and remaining cup of half-and-half. slowly add rice mixture a litle at a time whisking constantly so eggs won't scramble.
5. Put mixture back inpot and heat slowly until pudding begins to thicken.
6. Fold in rum-raisins.
7. Be careful at this point and do not boil or stir any more than needed to prevent custard from breaking and becoming dense.
8. Serve hot or refrigerate for a cold pudding. Cover with plastic wrap if you refrigerate.
|
|