This is the rice pudding that I dream about. It is creamy, cool and the raisins offer plenty of sweetness. It is delicious. Try and be patient and allow 24 hours to chill in the fridge.
Rum Raisin Rice Pudding
3/4 cups raisins
2 T dark rum
Combine and set aside to macerate.
1 1/2 c. water
1/2 tsp. kosher salt
3/4 c. rice
In a medium saucepan, combine approximately 1 1/2 cups water with 1/2 teaspoon kosher salt. Add 3/4 cup rice. Bring the rice to the boil and simmer covered for about 10 - 12 minutes. Go for a low, slow heat.
5 c. half & half
1/2 c. sugar
2 tsp. vanilla
Once the rice absorbs the water, stir in 4 cups of half and half and 1/2 cup of sugar. Bring the mixture to a boil once more, then simmer uncovered until the rice is soft. (The recipe suggests simmering for 25 minutes, but I simmered for a lot longer, so go for softness as your guide.) Keep stirring every so often and with more frequency as time elapses. Once the rice is soft, stir in one beaten egg and cook for an additional minute or so until combined.
At this point, take the pan off the heat. Add one more cup of half and half. Add 1 1/2 teaspoons vanilla, the raisins and any remaining rum. Stir well to distribute raisins and rum.
Pour into a bowl and cover with plastic wrap, placing the wrap directly onto the surface of the rice pudding to avoid the forming of a skin. It will be "loose".
The pudding tastes better on the second or third day. The flavors meld.