Rustic Rice Pudding
Instructions:
- 1 Quart Milk
- 1/2 Cup Uncooked long−grain white rice; plus
- 2 Tablespoon Uncooked long−grain white rice
- 1 Pinch Salt
- 1/2 Cup Sugar; plus
- 1 Tablespoon Sugar
- 2 Egg yolks
- 1 Teaspoon Pure vanilla extract
- 1/4 Teaspoon Ground cinnamon
- 1/8 Teaspoon Grated nutmeg
- 1/4 Cup Raisins
- 1/2 Cup Heavy cream
- 2 Tablespoon Dark rum
- In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender.
- In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot.
- Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
- Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl.
- Using a hand−held mixer, beat until soft peaks form. Fold in the cooled rice mixture.
- Spoon the mixture into six 4−ounce custard cups and refrigerate for 1 hour. Serve chilled.
- This recipe yields 6 servings.