Rum-Raisin Rice Pudding
1/2 cup golden raisins
1/4 cup dark rum
2 3/4 cups whole milk
1 cup long-grain white rice
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups half-and-half, divided
1 tablespoon cornstarch
3 large egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat. Remove the pan from the heat and set aside.
In a medium saucepan, combine the milk, rice, sugars, butter, salt, cinnamon, and 1 cup of the half-and-half. Cook over medium heat until the milk mixture comes to a gentle boil. Stir the mixture, cover the pan, and reduce the heat to low. Cook for 40 to 45 minutes, or until the rice is cooked through and the liquid is absorbed.
Put the cornstarch in a small bowl. Whisk in the remaining 1/2 cup half-and-half until smooth. Beat in the egg yolks. Whisk about 1/2 cup of the hot rice mixture into the yolk mixture to temper it. Be sure to do this or you'll have scrambled eggs in your pudding. Return the mixture to the pudding in the saucepan. Cook over medium heat, stirring constantly, until the mixture just starts to bubble. Continue to cook for 1 minute, or until the mixture thickens slightly. Remove the pan from the heat.
Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding. Pour all into a large bowl or into individual serving dishes. If you like "skin" on your pudding, cover loosely with plastic wrap. If you don't like skin, press plastic wrap directly onto the surface of the pudding. Chill for at least 2 hours. Makes 6 servings.
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