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Ingredients
- 1 quart Half & half
- 2 c. Heavy cream
- 3/4 c. Long grain white rice
- 2/3 c. Sugar
- 1/8 tsp Salt
- 2 tsp Vanilla
- 3 x Egg yolks
- 1/3 c. Raisins
- 3 Tbsp. Dark rum
- 1 tsp Cinnamon
- 1 tsp Almond extract Cinnamon sugar
Directions
- HillsCombine half & half and 1 1/2 c. heavy cream in a large, heavy saucepan.
- Stir in rice, sugar, salt, and vanilla. Place pan over moderate heat and, stirring constantly, bring to a boil; but don't boil. Reduce heat to low and simmer, stirring frequently, for 35 min till as thick as oatmeal.
- Stir continuously for the last 10 min to avoid sticking.
- Remove pan from heat. Whisk egg yolks in a large bowl and gradually add in about 1 c. of the pudding; then, add in the remaining pudding. Stir in almond extract. Cover pudding with plastic wrap, placing the wrap directly on the pudding to prevent a skin from forming. Cold pudding, preferably overnight.
- Combine raisins and rum in a small bowl. Soak at least 1 hour, but preferably overnight. Whip remaining heavy cream till stiff. Carefully fold it into the chilled rice pudding. Drain raisins and spoon them into individual serving bowls. Sprinkle raisins with cinnamon; spoon in pudding.
- Top with cinnamon sugar and glaze under broiler till browned.
- Serves 8-10
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