RUM RAISIN RICE PUDDING
SERVES 10 PORTIONS
3⁄4 cup raisins
3 tbsp dark rum
1 cup uncooked Arborio or other medium-grain white rice
5 cups soy, almond, or rice milk
1⁄2 cup sugar
1⁄2 tsp salt
1⁄4 tsp ground cinnamon
1 tsp pure vanilla extract
NUTRITIONAL VALUES
Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg
METHOD
Set aside raisins that have been soaked in rum in a small bowl.
Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.
Combine rice, non-dairy milk, sugar, salt, and cinnamon in a large pot. Bring to a boil over medium-high heat, then turn down to a low setting. Cook, uncovered, for 45 to 50 minutes, or until the sauce thickens. In a large mixing bowl, combine the vanilla, raisins, and rum. Allow to cool completely before wrapping in plastic wrap and chilling in the refrigerator for 8 hours or overnight.
