An escape helps too! Every January, we try and run off somewhere for a few days. It helps me ease my way into the new year and chase away the winter blahs after the excitement of Christmas has come and gone. Last week, we took off for a few days to Niagara Falls and Niagara on the Lake. Just the two of us!
Spiced Rum Raisin Rice Pudding
3/4 cup golden raisins
2 tbsp spiced rum
3/4 cup white basmati rice
1/2 tsp salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 tsp pure vanilla extract
Cinnamon, to garnish, optional
Place raisins in small bowl and add the spiced rum. Gently stir to combine and set aside.
Combine the rice and salt with 1 1/2 cups water in a heavy bottomed pot and bring to a boil. Stir once, then continue to simmer on the lowest heat for 8 minutes, or until most of the water is absorbed. Next, stir in the sugar and 4 cups of the half and half. Bring to the boil once again. Stirring often, simmer uncovered for about 20-25 minutes until the rice is very soft. Remove from the heat and slowly stir in the beaten egg.
Next, stir in the remaining half and half, vanilla and the rum-soaked raisins, along with any rum that the raisins didn't absorb until well combined. Transfer to a large bowl and place plastic wrap directly on the surface to prevent a skin from forming. The pudding can be enjoyed warm or chilled. To serve, divide among your prettiest bowls and top with a sprinkle of cinnamon, if using. Makes 8 servings, or 6 if you're feeling greedy.