Rum Raisin Rice Pudding

1. 1

   In a small bowl, combine the raisins and rum; set aside.

2. 2

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

3. 3

   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).

4. 4

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

5. 5

   Simmer uncovered for 25 minutes, until the rice is very soft.

6. 6

   Stir often, particularly toward the end.

7. 7

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

8. 8

   Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.

9. 9

   Top with almonds, if desired.

10. 10

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

11. 11

    Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.