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
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
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.