4½ cups milk
1 cup rice, uncooked, medium to long grain
1 cup whiskey, can be rum or bourbon
½ cup heavy cream
½ cup raisins
½ cup granulated sugar
1 tsp vanilla extract
1 pc cinnamon stick
For Garnish:
¼ tsp ground cinnamon, per serving
In a deep skillet, combine the milk, rice, sugar, and cinnamon stick. Bring this to a simmer, stirring to evenly incorporate.
Cover, and simmer over low heat until rice is fully cooked for roughly 35 minutes. Stir frequently.
While waiting, combine the raisins and your chosen liqueur. Set aside and allow the raisins to rehydrate for roughly 30 minutes.
Once the rice is cooked, add the heavy cream and vanilla extract. Stir to combine, and discard the cinnamon stick.
Drain the raisins from the liqueur and add these to your rice pudding. Stir to evenly incorporate. Discard the liqueur.
Serve warm. Garnish with ground cinnamon.
Sugar: 52g
:
Calcium: 469mg
Calories: 987kcal
Carbohydrates: 121g
Cholesterol: 91mg
Fat: 27g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 789mg
Protein: 17g
Saturated Fat: 16g
Sodium: 183mg
Vitamin A: 1177IU
Vitamin C: 2mg
