Rum Raisin Bread Pudding
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Rum Raisin Bread Pudding
  Rum    Bread    Pudding    Raisins  
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21145. Report a problem with this recipe.
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      Title: Rum raisin bread pudding
 Categories: Toohot, Desserts
      Yield: 4 Servings
      1 c  Short grain white rice
      4 c  Nonfat milk
      4    Sticks cinnamon
      1 cn Sweetened condensed milk
      1    Vanilla bean, split and
    3/4 c  Dark rum
      1 c  Golden raisins
  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 12-15 minutes or until just
  barely soft throughout, stirring occasionally.  Add sweetened
  condensed milk and vanilla bean and continue to simmer very slowly
  covered for 10-15 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.

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Recipe ID 21145 (Apr 03, 2005)

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