Ingredients
- 1/4 cup raisins
- 2 Tbsp. rum
- 2 cup(s) milk
- 1/4 cup sugar
- 1/4 tsp. salt
- 1 cup rice
- 3/4 tsp. vanilla extract
Method
- In a small bowl, mix the raisins and the rum together. Allow them to soak while the rice pudding is cooking. Drain the excess rum from the raisins after 20 minutes.
- In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
- Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the rum-soaked raisins, along with the vanilla extract.
- Pour the rice pudding into a lightly buttered mold (or pour into dessert glasses and instead of having stirred in the raisins when you stirred in the vanilla, save the raisins and add them to the top of each dessert glasses) and allow it to chill in the refrigerator for at least 6 hours or serve it warm.
| Prepare Time 5 mins |
Cooking Time 20 mins |
Servings 4-6 |
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