Rice pudding runs a close second to bread pudding in Louisiana.
While some special-occasion versions might add a splash of brandy
to the recipe, this variation nods to the Creole by including raisins
and a bit of rum.
- ½ cup golden raisins
- ½ cup dark rum
- 6 cups whole milk
- 2 cups half and half
- 2 ½ cups long grain rice
- 1 tsps vanilla
- ¼ tsps salt
- 1/8 tsp cinnamon
- 4 egg yolks
- 2 ½ cups sugar
Rinse rice until water is clear. In a saucepot combine raisins and
rum and bring to a boil. If rum flares up, remove from heat and
allow to burn out naturally. Remove from heat and allow raisins
to steep in remaining rum. In a large heavy bottom pot, place milk,
1 cup of the half & half, vanilla, salt, cinnamon, and rice.
Heat to simmer, but do not boil. Cover and cook until tender, stirring
occasionally. In a separate mixing bowl, blend egg yolks, sugar,
and the remaining half and half and whip well. When the eggs are
well blended add a small amount at a time of the hot rice mixture
into the eggs while whisking, as to not scramble the eggs. When
about a quarter of the rice mixture has been added to the eggs,
pour the mixture back into the pot and heat gently until pudding
begins to thicken, do not boil. Do not stir excessively as the custard
will break and pudding will become dense. Place pudding into serving
bowl and sprinkle the top with rum raisins. Cover pudding with plastic
wrap pressing it directly onto the pudding surface so a skin does
not form on the pudding. Serve warm or cold.