Rum Raisin Rice Pudding

 Another fabulous recipe by Ina Garten on her Be My Guest show last week with Nathan Lane. Pretty easy to make and Kevin loved it.

3/4 cup raisins 

2 tablespoons dark rum 

3/4 cup white basmati rice 

1/2 teaspoon kosher salt 

5 cups half-and-half, divided 

1/2 cup sugar 

1 extra-large egg, beaten 

1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the raisins and rum. Set aside. 

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.) 

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. 

Slowly stir in the beaten egg and continue to cook for 1 minute. 

Off the heat, add the remaining cup of half-and half, the vanilla, and the raisins with any remaining rum. Stir well. 

Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.

Serve warm or chilled.