Rum And Raisins Creamy Rice Pudding

1. 1

   Warm up the rum and macerate the raisins for 2 hours or leave in cold rum overnight.

2. 2

   Put rice in a colander in a large bowl. Wash the rice under cold water until water is completely clear with no starch trace. Leave in colander over an empty bowl to drain.

3. 3

   In a pan over moderate heat, bring the milk to a simmer with the sugar, vanilla pod, scrapped seeds and cinnamon stick. Remove from the heat and allow to infuse for 15 minutes.

4. 4

   Put the milk back on low heat to start the boiling of the milk.

5. 5

   Bring a large pan with water to a boil, add the rice and when the water reaches boiling point again, cook for 2 minutes.

6. 6

   Drain and immediately put in the boiling milk. Cook the rice uncovered, over VERY LOW heat, simmering for 30 minutes.

7. 7

   In a bowl, beat the egg yolks with a fork

8. 8

   Remove the rice from the heat, add the beaten egg yolks in a stream beating vigorously so the egg doesn't curdle but heat cooks through the egg yolks.

9. 9

   Stir in the Rum and the raisins, mix well and pour in a serving bowl.

10. 10

    Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.