Let's talk about Rum & Raisin just for a minute because when I think of tasty tropical drinks the perfect treat to make or serve is this tropical rum raisin rice pudding. Rum is known for its associations with the Caribbean islands and Jamaica, although it is thought to have originated, in some form, in India or China. Raisins used for rum raisin deserts are usually red. During the drying process, the water evaporates, leaving the fruit and flavor condensed. Making it the best choice for a sweet treat like we are going to make. While the Sicilians were the first to create this amazing combination of rum and raisin together, they used local wine instead of Rum. It was thanks to America that the wine was replaced with Rum and a legend was born. This treat is very cool becuase it id the combination or history and cultures.
Ingredients: What You Need
3/4 cup raisins
2 tablespoons dark rum Bacoo 12 year is best
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
First, In a small bowl, combine the raisins and Bacoo Rum. Set aside.
Second, 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.)
Third, 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 Bacoo 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.