Rum Raisin Bread Pudding

Rum Raisin Bread Pudding Ingredients

1 c Short grain white rice	1 Vanilla bean; split and
4 c Nonfat milk	3/4 c Dark rum
4 Cinnamon sticks	1 c Golden raisins
1 cn Sweetened condensed milk

Instructions for Rum Raisin Bread Pudding

Wash rice under cold running water until water runs clear and drain well. Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer. Cook 12 to 15 minutes or until just barely soft throughout, stirring occasionally. Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10 to 15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream. Chill in a bowl over ice water to stop cooking. Place rum and raisins in a heavy-bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone. Set aside to cool and fold into chilled rice pudding. Serve icy cold with a dusting of cinnamon atop. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6161 broadcast 12-18 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-01-1997 NOTES : Joes note: I thinked that they named this one wrong, or is the rice somehow supposed to turn into bread ??? You may want to change the title. Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized

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