Rum Raisin Rice Pudding.
Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rum raisin rice pudding. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rum Raisin Rice Pudding is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Rum Raisin Rice Pudding is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have rum raisin rice pudding using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Rum Raisin Rice Pudding:
- Prepare of rice pudding.
- Take 1 1/2 cup of white basmati rice.
- Take 2 cup of water.
- Get 1/8 tsp of salt.
- Take 4 cup of half and half.
- Take 1/3 cup of sugar.
- Prepare 2 of egg yolks.
- Make ready 2 tsp of vanilla.
- Get 1 tsp of cinnamon.
- Make ready 1/2 cup of raisins.
- Prepare 3 tbsp of rum.
- Take 2 tbsp of butter.
- Take 1 of Note* a spiced dark rum is excellent in this recipe..
Instructions to make Rum Raisin Rice Pudding:
- Soak raisins in rum for 1/2 hour. Drain off excess rum. Set aside..
- In a large sauce pot bring water to a boil. Add in salt and rice..
- Lower heat to a simmer, cover and cook for 15-20 minutes or until water is absorbed..
- Remove cover, bring heat to medium and add half and half and sugar. Stir well..
- Once mixture comes to a simmer, remove 3 tablespoons of liquid and mix into egg yolks using a small bowl to do this step..
- Now add in egg yolk mixture and stir in well..
- Add in cinnamon, raisins, and vanilla..
- Continue to cook until pudding thickens, absorbing almost all of the liquid. Remove from heat and mix in butter..
- Cover and let sit for 45 minutes..
- I love it warm but you may refrigerate for several hours before serving. Store in refrigerator..
- Recipe by taylor68too..
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