RUM RAISIN RICE PUDDING

This recipe comes from my favorite chef, Ina Garten. On the page for it in my cookbook, I've written "GREAT!" so I guess it must have been. It's very rich, just the way we like it.

RUM RAISIN RICE PUDDING

serves 6-8



3/4 C raisins

2 T dark rum

3/4 C white Basmati rice

1/2 t kosher salt

5 C half and half, divided

1/2 C  sugar

1 extra large egg, beaten

1 1/2 t pure vanilla extract

1. Combine the raisins and rum in a small bowl and set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy bottmed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8-9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner during this process.)

3. Stir in 4 cups half and half and sugar and bring to a boil. Cook, uncovered, on a boil for 25 minutes, until the rice is very soft. (Roll a grain of it between your fingers to check if it's done.) Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute more. 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. Chill.