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. —Lizthechef
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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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Dash
freshly grated nutmeg
Directions
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Soak raisins in rum while cooking, then cooling rice.
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Separate eggs. Beat yolks. Add sugar, salt, half and half, vanilla extract and seeds, raisins (and rum) and cooked rice.
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Beat egg whites until stiff and fold into mixture.
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Turn into buttered, shallow baking dish, sprinkle with nutmeg and bake at 350 degrees for 45 minutes.
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