Ingredients
| 3 Tbsp | dark rum | |
| 1 cup | raisins | |
| 2 cups | water | |
| pinch salt | ||
| 1 Tbsp | butter | |
| 1 cup | Pastene Italian Arborio Rice | |
| 4 cups | whole milk | |
| ½ cup | sugar | |
| 2 tsp | vanilla extract | |
| dash ground cinnamon | ||
| whipped cream, for serving |
Directions
- In a small bowl, combine the raisins and rum. Set aside to soak.
- Bring water, salt, and butter to a boil in a medium saucepan. Add the arborio rice, return to a boil, and then reduce the heat to the lowest setting. Stir occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 15 to 20 minutes. Stir continuously during this process
- Transfer pudding to a large bowl, add the raisins and remaining rum and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.
