Rum Raisin Rice Pudding

• 1/4 cup light raisins
• 1/2 cup dark raisin
• 4 tablespoons dark rum
• 3/4 cup basmati rice
• 1/2 teaspoon kosher salt
• 5 cups half-and-half, divided
• 1 extra-large egg, beaten
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• slivered almonds, toasted (optional)

1. In a small bowl, combine the raisins and rum; set aside.
2. Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
3. Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
4. Stir in 4 cups of half-and-half and sugar and bring to a boil.
5. Simmer uncovered for 25 minutes, until the rice is very soft.
6. Stir often, particularly toward the end.
7. Slowly stir in the beaten egg and continue to cook for 1 minute.
8. Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
9. Top with almonds, if desired.
10. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
11. Serve warm or chilled.

light raisins, dark raisin, dark rum, basmati rice, kosher salt, egg, sugar, vanilla, slivered almonds

Taken from www.food.com/recipe/rum-raisin-rice-pudding-158979 (may not work)