Rum Raisin Rice Pudding
This recipe is from The Barefoot Contessa, with a few minor adjustments by me.  It is so delicious that even thinking about makes me salivate. Serves 6-8.
3/4 cup raisins 4 Tbsp dark rum 3/4 cup white basmati rice (uncooked) 1/2 cup kosher salt 3 cups half and half	2 cups 2% milk 3/4 cup sugar 4 large eggs, beaten 1 1/2 tsp vanilla

Combine the raisins and rum and set aside.

In a large, heavy-bottom saucepan, combine rice with salt and 1 1/2 cups of water.  Bring to a boil, stir once and simmer, covered, on the lowest heat for 8-9 minutes, or until most of the water is absorbed.  Stir in 2 1/2 cups half-and-half, 1 1/2 cup 2% milk and sugar and bring to a boil.  Cook uncovered on low boil for 25 minutes, until most of the liquid is absorbed and rice is very soft.  Stir often especially near the end.  Slowly stir in the beaten eggs and continue to cook and stir for one minute.  Remove from heat.  Add remaining half-and-half and milk, vanilla and rum and raisins (add any rum not absorbed).  Stir well.  Pour into a bowl.  Great served warm or at room temp.  But chilled is good, too.

Enjoy!

Happy eating!!

October 2006