Rice, Raisin And Rum Pudding Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Converted rice,
1 1/2 cup: Sugar,
1 cup: Cold water,
12: Egg yolks,
1/2 cup: Raisins,
1 tbsp: Vanilla,
1/4 cup: Dark rum,
Nutmeg,
6 cup: Whipping cream,
Directions:
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 325 F.
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 from luhu.jp
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 325 F.
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 from luhu.jp
Tags
Desserts