Rice Pudding with Drunk Raisins
- Yield: 6 servings
- 1/4cup golden raisins
- -- Amaretto
- 2/3cup long grain converted rice
- 2cups milk
- 1/2cup plus 1 teaspoon sugar
- 1-- vanilla bean
- 2cups half-and-half
- 1cup heavy whipping cream
- 3-- eggs, beaten
- 1teaspoon salt
- 1 1/4teaspoons vanilla extract
- 3/4teaspoon almond extract
- -- Cinnamon to taste
- -- Ground nutmeg to taste
- Combine the raisins with enough Amaretto to cover in a bowl. Let stand, covered, at room temperature for 2 days.
- Rinse the rice and drain.
- Heat milk in a saucepan until bubbles form around the edge of the pan. Stir in rice. Simmer, covered, over low heat for 20 minutes. Remove from heat. Let stand until cool.
- Place sugar in food processor and scrape vanilla bean seeds into sugar. Discard pod or save. Process until powdery.
- Combine sugar mixture, raisins, half-and-half, whipping cream, eggs, salt and flavorings in a bowl and mix well. Stir in rice. Spoon into a buttered baking dish.
- Place dish in a larger baking pan and add enough water to larger pan to measure 2 inches for water bath. Bake at 325 degrees for 1 hour or until golden brown, stirring every 20 minutes.
- Remove from water bath. Sprinkle with cinnamon and nutmeg. Let stand for 1 hour.
- To serve, top with whipped cream.
Recipe reprinted with permission from David W. Anderson, Famous Dave's Backroads & Sidestreets (Minneapolis: The Lifeskills Center for Leadership, 1999)