Cinnamon Rice Pudding

Name: Cinnamon Rice Pudding
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 6 tbsp. raisins; 1 tbsp. dark rum; 6 tbsp. short-grain rice; 1 ⁄ 4 tsp. kosher salt; 2 1 ⁄ 2 cups half-and-half; 1 ⁄ 2 cup packed finely grated Panela or light brown sugar; 2 (4") sticks cinnamon; 1 egg yolk, lightly beaten; 3 ⁄ 4 tsp. vanilla extract; Ground cinnamon, for garnish

Serves
serves 8

TODD COLEMAN

There's nothing like the creamy, sweet comfort of homemade rice pudding. The brown sugar in this recipe lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Either cassia or cinnamon will work in this dessert, but true cinnamon makes a more harmonious match.

Ingredients

6 tbsp. raisins
1 tbsp. dark rum
6 tbsp. short-grain rice
¹⁄₄ tsp. kosher salt
2 ¹⁄₂ cups half-and-half
¹⁄₂ cup packed finely grated Panela or light brown sugar
2 (4") sticks cinnamon
1 egg yolk, lightly beaten
³⁄₄ tsp. vanilla extract
Ground cinnamon, for garnish

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Instructions

Step 1

In a bowl, combine raisins and rum; let soak for 30 minutes.

Step 2

Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.

Step 3

Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.

Step 4

Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.