Recipe: Rum-Raisin Rice Pudding

RUM-RAISIN RICE PUDDING

1 vanilla bean
2 1/2 cups water
1/2 cup short-grain rice
3/4 cup light brown sugar
1 1/2 cups half-and-half (or use 3/4 cup milk and 3/4 cup cream)
1/2 cup golden raisins
2 tablespoons dark rum (Jamaican rum such as Myers' preferred)
1/2 teaspoon ground cinnamon (for serving)

Split vanilla bean lengthwise and scrape out seeds. Combine seeds, pod halves, water, rice and brown sugar in large saucepan and bring to boil. Reduce heat, cover and simmer until all liquid is absorbed, 45 to 60 minutes.

Set rack in middle of oven and preheat to 300 degrees F.

Remove saucepan from heat and stir in half-and-half, raisins and rum. Transfer to 2-quart baking dish.

Cover and bake in preheated oven 20 minutes, or until just bubbling. Cool.

Cover with plastic wrap (wrap should touch surface). Chill at least 2 hours.

Best served same day, but can be refrigerated up to 3 days. If this pudding gets too thick, after a day or two of refrigeration, fold in some milk, half-and-half or whipped cream.

Dust with ground cinnamon.

Servings: 8
Source: Retro Desserts by Wayne Brachman