Rum Rice Pudding
| 3 cups | 2% milk | 750 mL |
| 1 | large cinnamon stick | 1 |
| 2 cups | water | 500 mL |
| 1 cup | uncooked short or medium grain U.S. rice | 250 mL |
| 1/4 tsp | salt | 1 mL |
| 1 | orange or lemon | 1 |
| 1/2 cup | each: granulated sugar and raisins | 125 mL |
| 2 tbsp | dark rum OR 2 tsp/10 mL rum extract | 25 mL |
| Grated orange zest for garnish | ||
| Ground cinnamon for garnish |
In small saucepan, heat milk and cinnamon over medium heat for about 15 minutes. In large heavy saucepan, combine water, rice and salt. Using a vegetable peeler, remove peel in large strips from orange; place on top of rice. Bring to a boil, reduce heat; cover and simmer for 15 minutes or until rice is almost tender and liquid is absorbed. Remove and discard orange zest. Remove cinnamon stick from milk; stir milk into cooked rice. Stir in sugar. Return mixture to a boil; reduce heat and cook over medium heat, stirring constantly until mixture thickens, about 20 minutes. Stir in raisins and cook for 1 to 2 minutes longer. Remove from heat and stir in rum. Serve hot. Garnish each serving with grated orange zest and sprinkle with ground cinnamon.
NOTE: To reheat, add a little milk to restore the creamy texture and heat gently or microwave.
Makes about 6 Servings.
Source www.riceinfo.com
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