Rice pudding is the all time comfort dessert in many countries, and each one has it's own twist. This version is the one that I like the most, is rich, creamy and delicious cold or warm.
4 cups evaporated milk
1 cup whole milk
3/4 cup white basmati rice
3/4 cup raisins
2 tablespoons of dark rum
3/4 cup brown sugar
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 large egg , beaten
roasted almost to garnish
- In a small bowl combine raisin and rum and set aside until the raisin absorb the liquid.
-Combine rice and salt with 1 1/2 cups water in a medium heavy pot and bring it to a boil, stir and let simmer covered on low temperature until almost all the water is absorbed.
-Stir in 4 cups evaporated milk and brown sugar and simmer for 25 minutes until the rice is very soft. Stir constantly. Add the milk and the raisins with the rum and let simmer for another 5 minutes.
- Put some of the hot rice pudding in a bowl and add the beaten egg slowly to incorporate. Once it is incorporated stir in to the pot and stir well, add the vanilla and pour to a serving bowl.
-Garnish with the roasted almonds.