Ingredients
- 1 quart milk
- 1/2 cup plus 2 tablespoons uncooked long-grain white rice
- Pinch of salt
- 1/2 cup 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 tablespoons dark rum
Directions
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.
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By rxvagrl_11818277
alexandria, VA
on April 21, 2009
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In the begining when you put, the rice,salt, and milk to simmer...i knew that it was going to be way too much milk.....especially after reading the reviews. I did have to cook it longer than specified.Still was a bit soupy but not a bad taste. I added the sugar and egg mixture and indeed did have to cook for more than 4 mins...but the flavor was really good.Still soupy but i let it cool . For some reason i didnt think that adding the cream would make it more runny but it did. I think the best thing t do with this recipe is too add a little bit less milk. 1 quart is entirely too much! And the gross part is that i had to drain my rice pudding....it was that runny.
By sixmoe
Pigeon Falls, WI
on April 18, 2006
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It took longer than the stated time to cook the rice, but the end result was wonderful. I didn't add the whipped cream, but next time I most certainly will. Using a vanilla bean sounds like a good idea, too. I have a finicky family, so I only put raisins in half of the pudding, which works well when using individual bowls.
By eggypann
Tucson, AZ
on January 16, 2006
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Followed the directions closely, although I did cook a bit longer than the 4 minutes. While the end result was certainly creamy and delicious, it didn't set like I thought it would and was a bit "soupy". Perhaps next time I would cook a bit longer after adding the egg/sugar mixture. Also wondering if the Basmati rice I had was a shorter grain than what I needed.
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