Rum Raisin Rice Pudding

Easy Cooking, Great Results

What if I told you the base ingredient for today’s creamy, sinfully sweet dessert is RICE?I decided to try a Rum Raisin Rice Pudding recipe for my next stir. What better to use than Della Basmati Rice and half and half as the creamy base canvas and combine additional stir toppings of rum-soaked raisins, shaved dark chocolate, and spicy cinnamon?

Original Post: myjudythefoodie.com

Made this? Let us know how it went in the comment section below!

INGREDIENTS

3/4 cup of Della White Basmati Rice, cooked according to package directions
3/4 cup yellow raisins
2 tablespoons dark rum
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
1/4 cup shaved dark chocolate
3 tablespoons ground cinnamon

Step 1

Place rice in slow cooker with 1 1/2 cups water and cook.
In a small bowl, combine the raisins and rum and set aside to soak.

Step 2

Place cooked rice in medium heavy-bottomed stainless steel saucepan. Stir in 4 cups of half-and-half and sugar and bring to a boil. Let simmer uncovered for 25 minutes. Stir often, particularly towards the end.

Step 3

Slowly stir in beaten egg and continue to cook for another minute. Off the heat, add vanilla and mix thoroughly.
Step 4
Pour into individual bowls and add raisins, shaved dark chocolate and a cinnamon. Enjoy!