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Rustic Rice Pudding
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Quart Milk
/2 Cup Uncooked long−grain white rice; plus
Tablespoon Uncooked long−grain white rice
Pinch Salt
/2 Cup Sugar; plus
Tablespoon Sugar
Egg yolks
Teaspoon Pure vanilla extract
/4 Teaspoon Ground cinnamon
/8 Teaspoon Grated nutmeg
/4 Cup Raisins
/2 Cup Heavy cream
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.
Rustic Rice Pudding
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