Rum Raisin Rice Pudding - cooking recipe

Ingredients

1/4 cup light raisins
1/2 cup dark raisin
4 tablespoons dark rum
3/4 cup basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1 extra-large egg, beaten
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
slivered almonds, toasted (optional)

Preparation

In a small bowl, combine the raisins and rum; set aside.
Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
Stir in 4 cups of half-and-half and sugar and bring to a boil.
Simmer uncovered for 25 minutes, until the rice is very soft.
Stir often, particularly toward the end.
Slowly stir in the beaten egg and continue to cook for 1 minute.
Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
Top with almonds, if desired.
Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
Serve warm or chilled.