Directions:
- In a small bowl, combine the raisins and 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 8-0 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 the rice is very soft.
- Stir often, particularly toward the end.
- Slowly stir in the beaten egg and continue to cook for 1 minute.
- Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
- Top with almonds, if desired.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.46 Kcal (3707 kJ) | ||
| Calories from fat | 517.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.52g | 88% | |
|---|---|---|---|
| Cholesterol | 158.43mg | 53% | |
| Sodium | 422.76mg | 18% | |
| Potassium | 920.73mg | 20% | |
| Total Carbs | 76.06g | 25% | |
| Sugars | 16.59g | 66% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 20.57g | 41% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 20mg | 111% | |
| Calcium | 419mg | 42% | |
| Amount Per 100 g | |||
| Calories | 193.37 Kcal (810 kJ) | ||
| Calories from fat | 113.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 88% | |
|---|---|---|---|
| Cholesterol | 34.6mg | 53% | |
| Sodium | 92.32mg | 18% | |
| Potassium | 201.07mg | 20% | |
| Total Carbs | 16.61g | 25% | |
| Sugars | 3.62g | 66% | |
| Dietary Fiber | 1.36g | 25% | |
| Protein | 4.49g | 41% | |
| Vitamin C | 1mg | 8% | |
| Iron | 4.4mg | 111% | |
| Calcium | 91.5mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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