Rum Raisin Rice Pudding
One of my great pleasures in life is when I turn to my husband and say, “What do you want for your Father’s Day dinner?” I love to make food for the people I love and making something that they have requested is even better. The satisfaction of preparing something for them that is what they really want and not just what is for dinner, well, it fills me with joy. It is part of the whole ‘taking care of the ones I love’ sort of mumbo jumbo. Hence, the whole reason for writing this blog for you. Providing food for your family is one of the most basic needs we have. Fulfilling that need with care, dedication, and creativity is one of the easiest ways for me to show that love. Not just to my husband and my kids but to my family and friends, our neighbors, and our co-workers. If this blog makes that party of your life easier or more fun, then it really makes me a happy camper!
Food shows you care. And Rum Raisin Rice Pudding shows you care A LOT! Psst! Be careful who you serve it to! They may instantly fall in love with you!
The first time I made this recipe, I was totally blow away. Every kind of rice pudding I had ever had was cold, sticky, tasteless and bland, and the rice was hard and chewy. Not good. But it was a cold winter night and I was sucked in by Ina’s promise that this rice pudding would turn out creamy and wonderful. The immediate sparkle that appeared in Mike’s eyes when I mentioned it-and my brother’s too, who happened to be visiting that night-was enough to make me sigh and make it up.
Oh. My. Goodness.
I knew at that moment that my life would never be the same. Pure decadence. So rich. So creamy. Soooo unhealthy. Its a good thing we have saved this for a special occasion dessert. It is way to tempting to have around on a regular basis. Trust me when I say that its force is too powerful to resist.
That first time we ate it warm, but I was excited to chill it and have it cold the next day; you know, test it to see which way I liked it better. The recipe, after all, serves 6-8. No chance. We ate it all-well, my brother ate at least half-and there were no leftovers. The second time I made it there was very little leftover, but alas, just enough to confirm its wonderfulness when cold.
And when Mike requested Rum Raisin Rice Pudding for his Father’s Day dessert, I jumped at the chance to show him how much I loved him. So…who will you share a bowl with?
Rum Raisin Rice Pudding
Adapted from Ina Garten
3/4 c raisins
2 T dark rum
Combine in a small bowl and set aside, tossing occasionally.
3/4 c white basmati rice
1/2 tsp salt
5 c half & half, divided
1/2 c sugar
1 egg, beaten
1 1/2 tsp vanilla
In a large saucepan, stir together the rice, salt, and 1 1/2 c water. Bring to a boil and then simmer, covered, on very low heat for 7 or 8 minutes, until most of the water is absorbed. Stir in 4 cups of the half & half and the sugar and bring to a boil. Lower the heat and simmer, uncovered for 25 minutes, until the rice is very soft. Stir often so that it cooks evenly and doesn’t scorch, especially at the end when it starts to get thick. Slowly stir in the beaten egg and continue to cook for 1 minute. Turn off the heat and add the last cup of half & half, the vanilla, and the raisins with any remaining rum. Stir well. You can serve it right away, nice and warm, but if you intend to let it sit for any length of time (10 minutes or 10 hours) place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. This is excellent for breakfast. Serves 6-8, or 2 adults and my brother Travis.