Rice, Raisin And Rum Pudding

Recipe Ingredients

6 tablespoons	90ml	Converted rice
1 cup	237ml	Cold water
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	59ml	Dark rum
6 cups	1422ml	Whipping cream
1 1/2 cups	297g / 10oz	Sugar
12		Egg yolks
1 tablespoon	15ml	Vanilla
		Nutmeg

Recipe Instructions

Combine rice and cold water in small saucepan. Bring to boil, reduce heat and simmer 12 to 15 minutes. Remove from heat, cover and let stand 1 hour. Drain any remaining liquid. Add raisins and rum and let stand 1 to 3 hours at room temperature.

Preheat oven to 325F. Place 2 level tablespoons rice mixture in each of 12 6-ounce custard cups.

Mix cream and sugar in large saucepan and heat, stirring constantly, until just below boiling point. In large mixing bowl, gently beat egg yolks. Add cream and sugar mixture a little at a time, mixing gently. Blend in vanilla. Pour over rice in custard cups. Sprinkle with nutmeg. Place cups in pan of hot water (water should come halfway up sides of cups) and bake until knife inserted in center comes out clean, about 1 1/4 hours. Serve cold or at room temperature.

Source:
Sherwood Inn - Skaneateles, New York : Favorite Restaurant Recipes - ISBN: 0-89535-100-5

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