Maple Rum Raisin Rice Pudding

I don't make rice pudding as often as I'd like to. It's one of my favorite desserts -- sweet, creamy, and comforting. It's like a rainy-day antidote in a bowl.

So, with fall on us, the days shortening, and the weather getting chillier each day, what could possibly be better than a big bowl of comfort! 

Okay, so tea infused rice pudding is better. You got me there.

 

And we went full on with all the stops for this one. Including rum-soaked raisins!

 Rum Raisin Rice Pudding

Ingredients:

1/2 cup raisins
1/2 cup rum

1 cup medium grain rice
3 cups almond milk (or other milk)
1 tbsp salted butter
pinch of salt
2 tbsp Spiced Rum Raisin and Maple Cream Tea

6 ounced, fluid sweetened condensed milk
2 tbsp maple syrup
1 whole large egg, beaten
1-1/2 tsp allspice

 Directions:

In a small bowl, add raisins and rum. Set aside. The longer, the better.

In a medium saucepan, combine the rice, milk, butter and salt. Add tea in a filter bag, or other removeable method. Bring to a boil, then cover and reduce heat and simmer for 18-20 minutes.

Remove pot from the stove and take out the tea bag. Add the sweetened condensed milk, maple syrup, and allspice. Return to head for 4-5 minutes to continue cooking.

Remove pot from the stove and temper in the beaten egg. Drain the raisins and fold them in.

Serve immediately in a small bowl.