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Rum Raisin Rice Pudding Serves 4 to 6 1 cup short-grain white rice 4 cups nonfat milk 4 cinnamon sticks 1 14-ounce can sweetened condensed milk 1 vanilla bean, split lengthwise 3/4 cup dark rum 1 cup golden raisins Wash rice under cold running water until water runs clear. Drain well. In a saucepan, combine milk and cinnamon sticks and bring to a boil over medium-high heat. Add rice and return to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the centers of the grains of rice are just barely soft, about 12 to 15 minutes. Add sweetened condensed milk to the rice mixture. Scrape seeds from vanilla bean halves and add both seeds and bean halves to the pan. Stir to combine, cover, and continue to simmer over low heat until rice is plump and tender and the sauce is the consistency of heavy cream, about 10 to 15 minutes longer. Remove from heat and place pan over a bowl of ice water to cool rice pudding quickly and stop cooking, stirring occasionally as it cools. When cool, discard vanilla bean and cinnamon sticks. Transfer rice pudding to a bowl, cover, and chill thoroughly, about 2 hours. Meanwhile, place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone, about 5 minutes. Set aside to cool. Fold raisins into chilled rice pudding. Serve icy cold with a dusting of cinnamon on top. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
