Rustic Rice Pudding

Recipe Ingredients

1		Milk
1/2 cup	80g / 2.8oz	Uncooked long-grain white rice - plus
2 tablespoons	30ml	Uncooked long-grain white rice
1		Salt
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
2		Egg yolks
1 teaspoon	5ml	Pure vanilla extract
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Grated nutmeg
1/4 cup	40g / 1.4oz	Raisins
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Dark rum

Recipe Instructions

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.

Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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