Rum-Raisin Rice Pudding
 
 
Makes 4 to 6 servings
Ingredients
  • 2 cups water
  • 1 cup jasmine rice
  • ½ cup plus 2 tablespoons firmly packed light brown sugar, divided
  • ½ teaspoon kosher salt, divided
  • 1 cup golden raisins
  • ½ cup dark raisins
  • ½ cup spiced dark rum
  • 1 tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1½ cups whole milk
  • 1 cup heavy whipping cream
  • 1 tablespoon unsalted butter
Instructions
  1. In a small enameled cast-iron Dutch oven, bring 2 cups water, rice, 2 tablespoons brown sugar, and ¼ teaspoon salt to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Transfer rice to a bowl; wipe pot clean.
  2. In pot, bring raisins, rum, vanilla, cinnamon, nutmeg, remaining ½ cup brown sugar, and remaining ¼ teaspoon salt to a boil over medium-high heat, stirring frequently, until sugar dissolves. Reserve half of sauce in a small bowl.
  3. Whisk milk and cream into raisin mixture in pot; stir in rice mixture, and bring to a boil. Reduce heat to medium-low; cook, stirring frequently, until thickened, 8 to 10 minutes. Remove from heat; stir in butter. Serve immediately with reserved sauce.
Recipe by Southern Cast Iron at https://southerncastiron.com/rum-raisin-rice-pudding/