Rum Raisin Rice Pudding

This is the best rum raisin rice pudding you will ever make.

Ingredients:

6 cups of half and half

3/4 cup raisins

1 egg beaten

2 teaspoons vanilla extract. (use a good one)

1/2 cup sugar

pinch of salt

1 cup basmati Rice

2 1/2 Tbsp. Myers dark rum

1 3/4 cup tap water

drizzle of olive oil

Directions:

Add the rum into the raisins and allow the raisins to absorb the rum while you make the rice.

In a large pot on medium heat add a small amount of olive oil. When hot add the basamti rice and a pinch of salt. Stir to coat the rice with the oil then add the tap water.

Bring the rice to a boil. Cover the pan reducing the heat to a simmer. When the water has evaporated after approx 9-10 minutes remove the lid and add 5 cups of the half and half and all of the sugar. Bring to a boil and then reduce heat down to a simmer leaving the pot uncovered.

After 15 minutes begin to slowly stir the rice mixture. Continue stirring every few minutes for another 10 minutes.

Slowly add the beaten egg stirring to incorporate for one full minute.

Remove the pan off the heat and add the remaining 1 cup of half and half, vanilla and the raisins with rum.

Optional - I like to add both dark and white raisins for this dish.

Pour the rice pudding into a medium size bowl and allow it to cool for a few minutes.

Cover the top of the bowl with clear film and push down on the film to form a cover over the pudding. This will prevent the rice pudding from forming a crust.

Place into the fridge to chill.

Quick Tip - you can reheat gently the rice pudding if you like it warm. You can also add a very small amount of chopped pistachios as a garnish.