Friday, July 22, 2011

Rice Pudding with Rum and Raisin

White Basmati Rice - 1.5 tbsp (I used Tilda Basmati Rice)
Milk - 1/2 gallon (I used Homestead Creamery Whole Milk)
Rum - 1 tbsp
Raisins - 2 tbsp
Pure Vanilla Extract - 1 tsp
Sugar - 5 tbsp or to taste

Soak the rice in warm water for a couple of hours. Soak the raisins in the rum.

Add milk to a heavy bottomed pan. Wash and drain the rice well and add it to the milk and bring it to boil. Reduce the heat and simmer for an hour. Keep stirring in between so that the milk doesnt burn.

Once the rice is very soft and the milk reaches creamy consistency add the sugar and vanilla. Cook till the sugar melts. Add the soaked raisins and rum, stir well and remove from heat.

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