Rum Raisin Rice Pudding

I made this for two holiday brunches, and many people asked for the recipe. I found that baking at 350 browned the top too much, so 325 worked better for me (it needed an extra 5 minutes or so).

Liz, all I can say is WOW! I was determined to make my husband some kind of pudding from the contest - I was thinking either vanilla or butterscotch - but he specifically asked for a rice pudding. I had all the ingredients, so it was full speed ahead. I love Ina's soaking trick, and I often use it with other liquids like apple cider in some of my dishes. The double dose of vanilla is just perfect. While I was mixing the ingredients, I thought I was concocting a lovely, fragrant eggnog. When the pudding came out of the oven, the fresh grated nutmeg gave off its unique aroma, and I stole a glance at the bottom of the glass baking dish to see what seemed like thousands of flecks of vanilla bean. The ratio of custard to rice was perfect, as was the consistency. This is soooo delicious. Thanks for posting this again - I can't believe I missed it the first time.

Such great flavors (my dad's favorite ice cream)...re-do it without the rice!

WHOOPS - just read through the guidelines - no rice puddings...Sorry!