- Special Pricing
Rice pudding runs a close second to flan as Mexico's favorite dessert. While some special-occasion versions might add a splash of brandy to the recipe, this variation nods to the Caribbean by including raisins that have been plumped in rum.
- 1 cup short-grain white rice
- 4 cups nonfat milk
- 4 cinnamon sticks
- One 14-ounce can sweetened condensed milk
- 1 vanilla bean, split lengthwise
- Ice water, as needed
- 3/4 cup dark rum
- 1 cup golden raisins
- Ground cinnamon
Rinse the rice in several changes of water until the water runs clear. Drain well.
Combine the nonfat milk and cinnamon sticks in a saucepan and bring to a boil over medium-high heat. Add the rice and return to a boil. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the centers of the grains are just barely soft, about 12-15 minutes.
Add the sweetened condensed milk to the rice mixture. Scrape the seeds from the vanilla bean halves into the pan. Add the vanilla pods, stir to combine ad cover. Continue to simmer over low heat until the rice is plump and tender and the sauce is the consistency of heavy cream, about 10-15 minutes longer. Remove from the heat and place over a bowl of ice water to stop the cooking. Stir the mixture occasionally as it cools. When cool, discard the vanilla pods and cinnamon sticks and transfer to a bowl. Cover and refrigerate until well-chilled, about 2 hours.
Meanwhile, in a heavy-bottomed saucepan over low heat, combine the rum and raisins. Simmer until the raisins have plumped and the rum is almost gone, about 5 minutes. Remove from the heat and let cool.
Fold the raisins into the chilled rice pudding. Serve icy cold with a dusting of ground cinnamon on top.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
621 calories; 8g total fat; 34mg cholesterol; 204mg sodium; 107g carbohydrates; 3g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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