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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 88750" data-attributes="member: 1246"><p>Rum Raisin Rice Pudding </p><p> </p><p>3/4 cup raisins </p><p>2 tablespoons dark rum </p><p>3/4 cup basmati rice </p><p>1/2 teaspoon kosher salt </p><p>5 cups half-and-half, divided </p><p>1 extra-large egg, beaten </p><p>1/2 cup sugar </p><p>1 1/2 teaspoons pure vanilla extract </p><p>slivered almonds, toasted (optional) In a small bowl, combine the raisins and rum.</p><ol> <li data-xf-list-type="ol">Set aside.</li> <li data-xf-list-type="ol">Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.</li> <li data-xf-list-type="ol">Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner.).</li> <li data-xf-list-type="ol">Stir in 4 cups of half-and-half and sugar and bring to a bail.</li> <li data-xf-list-type="ol">Simmer uncovered for 25 minutes, until the rice is very soft.</li> <li data-xf-list-type="ol">Stir often, particularly toward the end.</li> <li data-xf-list-type="ol">Slowly stir in the beaten egg and continue to cook for 1 minute.</li> <li data-xf-list-type="ol">Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaing rum.</li> <li data-xf-list-type="ol">Stir well.</li> <li data-xf-list-type="ol">Top with almonds, if desired.</li> <li data-xf-list-type="ol">Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.</li> <li data-xf-list-type="ol">Serve warm or chilled.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 88750, member: 1246"] Rum Raisin Rice Pudding 3/4 cup raisins 2 tablespoons dark rum 3/4 cup basmati rice 1/2 teaspoon kosher salt 5 cups half-and-half, divided 1 extra-large egg, beaten 1/2 cup sugar 1 1/2 teaspoons pure vanilla extract slivered almonds, toasted (optional) In a small bowl, combine the raisins and rum. [LIST=1] [*]Set aside. [*]Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan. [*]Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner.). [*]Stir in 4 cups of half-and-half and sugar and bring to a bail. [*]Simmer uncovered for 25 minutes, until the rice is very soft. [*]Stir often, particularly toward the end. [*]Slowly stir in the beaten egg and continue to cook for 1 minute. [*]Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaing rum. [*]Stir well. [*]Top with almonds, if desired. [*]Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. [*]Serve warm or chilled.[/LIST] [/QUOTE]
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