Rice Pudding With Rum Raisins And Sugared Almonds

Recipe Ingredients

3/4 cup	120g / 4.2oz	Golden raisins
1/2 cup	118ml	Dark rum
1		Vanilla bean - split lengthwise
1 cup	237ml	Water
1/2 cup	80g / 2.8oz	Long-grain white rice
1 tablespoon	15ml	Unsalted butter - plus
1 teaspoon	5ml	Unsalted butter
1/2 cup	46g / 1.6oz	Sliced almonds
1 tablespoon	15ml	Sugar
1 1/2 cups	355ml	Whole milk
1/2 cup	80g / 2.8oz	Light brown sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	198g / 7oz	Egg yolk (large)
1/8 teaspoon	0.6ml	Salt
		Sweetened whipped cream

Recipe Instructions

Place the raisins in a small bowl. In a small saucepan heat the rum over medium heat. Pour the rum over the raisins, cover and let soak at least 30 minutes and up to 2 hours. Drain.

Scrape the vanilla beans into a small ramekin and reserve. Combine water, rice and vanilla bean in a heavy, medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Uncover, discard the vanilla bean, and let cool.

Preheat oven to 350 degrees.

Butter one large 6 to 8-cup souffle dish with the tablespoon of butter, and place inside a roasting pan.

Melt the remaining teaspoon of butter in a small skillet. Add the almonds and sugar, and cook, stirring, until the sugar is caramelized, about 5 minutes. Spread the nuts on a sheet of aluminum foil to cool, separating them with a fork.

In a large bowl whisk together the milk, brown sugar, eggs, egg yolk, salt and reserved vanilla seeds. Stir in the raisins, sugared almonds and 1 1/2 cups cooked rice. Pour into the buttered dish. Add enough hot water to the roasting pan to come halfway up the sides of the dish. Bake until the pudding is set in center and brown around edges, about 1 hour 5 minutes.

Remove the dish from the water and cool at least 15 minutes before serving. Serve warm with whipped cream.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E03) - from the TV FOOD - NETWORK

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