Rum Raisin Rice Pudding (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
3/4 cup raisins |
2 tablespoons dark rum |
3/4 cup white basmati rice |
1/2 teaspoon kosher salt |
5 cups half-and-half, divided |
1/2 cup sugar |
1 extra-large egg, beaten |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. In a small bowl, combine the raisins and rum. Set aside.
2. 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 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
3. 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 the raisins with any remaining rum. Stir well. 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.
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