Maple Pecan Rice Pudding

1. 1

   In a small bowl, combine the raisins and bourbon.

2. 2

   Set aside.

3. 3

   Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan.

4. 4

   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.

5. 5

   (If your stove is very hot, pull the pan halfway off the burner.)

6. 6

   Stir in 4 cups of half-and-half and the sugar and bring to a boil.

7. 7

   Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick.

8. 8

   Stir often, particularly toward the end.

9. 9

   Slowly stir in the beaten egg and continue to cook for 1 minute.

10. 10

    Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon.

11. 11

    Stir well.

12. 12

    Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

13. 13

    Cool slightly, add the pecans, and serve warm or chilled.

14. 14

    Drizzle each serving with extra maple syrup, if desired.

* Per serving · 4 servings · Values may vary.

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