Caramel Rice Pudding

Description

Makes 4 servings.

Ingredients

• 2 tablespoons seedless raisins
• 2 1/2 tablespoons rum, divided
• 1 cup cooked rice
• 1 tablespoon orange peel slices
• 1/2 vanilla bean
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/4 cup heavy cream
• 1/3 cup + 2 tablespoons Sugar, divided
• 2 egg yolks, beaten
• 2/3 cup apricot preserves, strained

Directions

1. Combine rice, orange peel, vanilla bean, salt and milk in 2-quart saucepan.
2. Cook, stirring, over medium heat, until thick and creamy, about 20 to 25 minutes.
3. Add cream; cook an additional 2 minutes. Discard vanilla bean and orange peel.
4. Stir 2 tablespoons Sugar, raisins and eggs into rice mixture; set aside.
5. Heat remaining 1/3 cup Sugar and 1/3 cup water in small saucepan until dissolved; boil, without stirring, until syrup is a deep golden caramel color.
6. Remove from heat and pour into 4 greased individual oven-proof molds.
7. Pour rice mixture over caramel.
8. Place molds in pan half-filled with hot water; cover with foil and bake at 350 degrees 1 to 1-1/4 hours, or until custard sets. Combine preserves and 1/4 cup water in small pan; heat gently.
9. Stir in remaining 1/2 tablespoon rum. To serve, unmold pudding on plate; spoon sauce around pudding.