Friday, May 20, 2016

Virgin Rum Raisin Rice Pudding

1½ cups cooked rice
2 cups milk
1 egg
1 tablespoon butter rum syrup
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
2 small (lunch box) boxes of raisins

In a small bowl combine the syrup, vanilla, and the raisins then set them a side.
Beat the egg in a small bowl and set aside.
In a medium sauce pan combine the cooked rice, sugar, and 1½ cups of milk, cooking on medium high heat until it thickens about 18 minutes stirring occasionally.
Then add the egg, the remaining milk, cinnamon, and raisin mixture to the pot.
Stir constantly for 2 minutes while it cooks.
Finally remove from heat, let cool about 5 minutes, then serve.

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