Rustic rice pudding

6 servings

Ingredients

QuantityIngredient
1.00quartmilk
½cupuncooked long-grain white rice; plus
2.00tablespoonuncooked long-grain white rice
1.00pinchsalt
½cupsugar; plus
1.00tablespoonsugar
2.00egg yolks
1.00teaspoonpure vanilla extract
¼teaspoonground cinnamon
teaspoongrated nutmeg
¼cupraisins
½cupheavy cream
2.00tablespoondark rum

Directions

In a saucepan, over medium heat, combine the milk, rice, and salt.

Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine ½ cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour.

Serve chilled. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-23-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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