Winterlude

We've nearly survived January...just one week left to go!  February is a short month and well....hell once we are into March, it is just a hop, skip and a jump until April!  I shouldn't complain.  There hasn't been much snow, at least not yet anyway and it really hasn't been all that cold.  Still, I find myself longing for the brighter, warmer, longer days that Spring will bring.  Until then, I guess we are stuck with thick socks, cozy pajamas and comfort food to see us through the long dark days of winter.

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! 

We had a nice time wandering around, in and out of shops and a few pubs.  Acting like tourists is thirsty work!

All that walking meant we were so tired we had to have an afternoon nap each day too - LUXURY!  I really could get used to this.   

While everybody else opted to eat inside, there was us and one other couple that enjoyed dinner and the ambiance on the heated patio of Corks in Niagara on the Lake. 

With our little adventure over it is back to real life and home cooking...but it was much easier to accept with a bowl of the rice pudding I made the day we came home.  A perfect winter dessert, it is comforting in its simplicity.  My version has a kick of spiced rum - helps to warm your soul.

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.