I don’t like rice pudding. However, I do like Rum. This seemed like a good recipe to try, and it turned out amazing!
Here’s the recipe:
1.5 cups raisins stirred into 4 heaping tablespoons of rum 😉 Put into a bowl and set aside.
3 cups cooked white rice.
In a medium saucepan stir 6 cups of half and half cream and 1 cup of sugar into the rice. Heat it up and boil for about 15 minutes until creamy.
Add 1 beaten egg and continue cooking for 2 to 3 minutes.
Take the pudding away from heat and stir in the raisin/rum mixture. Stir in 3 tsp vanilla and serve warm or chilled.
That is how the actual recipe goes. I however made some adjustments which turned out beautifully. Feel free to follow my lead if you wish……
I did not check to make sure I had all the ingredients for this recipe before I got started. When it came time to add half and half cream I realized that it had been used up in some kids’ hot chocolate. Thats OK though because I can use milk and it will be lower fat….except that I had forgotten that all three of my kids are home this weekend which means the 4 gallons of milk that I bought yesterday are gone. SO I substituted icecream for the half and half in the pudding.
I first checked to make sure there was actually milk listed as an ingredient in my icecream, and then proceeded to carefully measure about 1/2 of my partially eaten tub into the pot. I think it would have equalled about 5 cups.
I also forgot all about adding vanilla at the end.
Despite these little setbacks the pudding turned out beautifully. I think that Jamie Oliver would have been proud. Go for it. It would appear that rice pudding recipes are very forgiving, so have fun!