Recipe: Gage and Tollner's Rice Pudding

GAGE AND TOLLNER'S RICE PUDDING

1/2 cup raisins
2 tablespoons rum
2 cups water
1 teaspoon salt
1 (1/2 inch) piece cinnamon stick
1/4 vanilla bean
1 (2 inch strip) lemon peel
2/3 cup long grain rice, uncooked
4 cups milk, divided use
2/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
Ground cinnamon (to garnish)

Soak raisins in rum until softened and plump. Combine 2 cups water, salt, cinnamon stick, vanilla bean and lemon peel in large saucepan. Bring to boil. Add rice, reduce heat, cover and simmer until rice has absorbed liquid, 20 to 25 minutes. Remove from heat. Remove cinnamon stick, vanilla bean and lemon peel and discard.

Heat 3 1/2 cups milk to a simmer. Add to cooked rice and cook over medium heat 15 minutes, stirring to blend. Add sugar and cook and stir until sugar is dissolved. Remove from heat.

Beat egg yolks with remaining 1/2 cup milk. Add to rice mixture and stir to blend. Add vanilla and lemon extract. Remove from heat and stir until thickened. Stir in raisins and pour into serving dish. Sprinkle with cinnamon.

Makes 6 to 8 servings