Test Kitchen-Approved
Author Notes:
This is a melange of rice pudding recipes that I have collected over years of enjoying rice pudding. Soaking the raisins in rum is a direct "lift" from Ina Garten's recipe in one of her wonderful cookbooks. Separating the eggs is a trick from a recipe my Mom got from her former hair stylist. I add extra vanilla just because I'm a vanilla nut. This works fine with milk, half and half, cream.
Serves: 6 portions
Ingredients
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2
large eggs
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1/2
cup lightly packed brown sugar
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1/2
teaspoon kosher salt
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2 1/2
cups half and half
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1
teaspoon best quality vanilla extract
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seeds from one vanilla bean
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2
cups cooked and cooled basmati rice
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1/2
cup golden raisins
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2
tablespoons dark rum
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dashes freshly grated nutmeg
In This Recipe
Directions
- Soak raisins in rum while cooking, then cooling rice.
- Separate eggs. Beat yolks. Add sugar, salt, half and half, vanilla extract and seeds, raisins (and rum) and cooked rice.
- Beat egg whites until stiff and fold into mixture.
- Turn into buttered, shallow baking dish, sprinkle with nutmeg and bake at 350 degrees for 45 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Amanda and Merrill's Best Rice Pudding
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Pudding|Grains|Nutmeg|Raisin|Rum|Rice|Fall|Winter|Dessert
6 Reviews