This recipe was taken from Ina Garten. I toyed with it for a bit until settling on the final recipe below. For her EXACT recipe decrease the rum by half. Decrease the currants by half and use raisins instead of currants and leave out the vanilla pod altogether. A lovely rice pudding served warm. Will remind you of your nursery...well...except for the rum. :)
- 1½ cups currants
- ¼ cup dark rum
- ¾ cup white basmati rice
- ½ teaspoon kosher salt
- 5 cups heavy cream
- ½ cup sugar
- 1 large egg (extra large, beaten)
- 1½ teaspoons pure vanilla extract
- vanilla bean (optional)
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Rum Raisin Rice Pudding is a community recipe submitted by Aaron and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.