' Dunham Cellars - Rum Raisin Rice Pudding

Rum Raisin Rice Pudding



Rum Raisin Rice Pudding

Spring 2005


1 1/2 cups raisins
1/4 cup dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half
1/2 cup sugar
3 large eggs, beaten
1 1/2 teaspoons pure vanilla extract


Combine the raisins and rum in a small bowl and set aside.
Combine the rice and salt with 1 cups water in a medium heavy-bottomed saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat 8 to 9 minutes, until most of the water is absorbed.

Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Remove from 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. Chill.
Makes 6-8 servings