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Rum Raisin Rice Pudding
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium
heavy-bottomed stainless steel saucepan. Bring it to a boil,
stir once, and simmer, covered, on the lowest heat for 8 to 9
minutes, until most of the water is absorbed. (If your stove is
very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil.
Simmer uncovered for 25 minutes, until the rice is very soft.
Stir often, particularly toward the end. Slowly stir in the
beaten egg and continue to cook for 1 minute. Off the heat, add
the remaining cup of half-and-half, the vanilla, and the raisins
with any remaining rum. Stir well. Pour into a bowl, and place a
piece of plastic wrap directly on top of the pudding to prevent
a skin from forming. Serve warm or chilled.
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