Bourbon Raisin and Basmati Rice Pudding

Instructions

• Turn your nightcap into a tasty dessert with this Bourbon Raisin and Basmati Rice Pudding recipe. With a pinch of cinnamon, orange juice and zest and fragrant, bourbon-marinated raisins, it’s better than any bourbon cocktail out there.

  Step 1

• Prepare rice according to package directions.

  Step 2

• Combine half and half, orange zest, sugar, vanilla, cinnamon and salt in a heavy-bottomed saucepan over medium heat. Bring to a simmer, stirring frequently, watching closely to make sure that mixture does not come to a boil.

  Step 3

• Meanwhile, place raisins and bourbon in a microwave-safe bowl and cover with plastic wrap, piercing a few holes in plastic wrap with a knife. Microwave on HIGH for 30 seconds. Set aside and allow raisins to plump for 3 to 5 minutes.

  Step 4

• Whisk the eggs in a medium, heatproof mixing bowl. Turn the half and half mixture down to low heat and pour 1/4 cup of the heated half and half into the beaten eggs while whisking continuously. Repeat with another 1/4 cup, continuously whisking. Add the warmed eggs back into the saucepan while whisking, turning the heat back to medium.

  Step 5

• Add cooked rice to the saucepan and continue stirring occasionally until the mixture is slightly thickened and rice is very soft, about 10 minutes. Fold in plumped raisins, bourbon and the reserved orange juice. Remove pudding from heat and serve warm or chilled. Garnish with a pinch of cinnamon, if desired.

Bourbon Rice Pudding, Neat

How do we like our bourbon? Well, the answer may be unusual — in dessert form, of course! Made with creamy ingredients, bourbon-infused raisins, orange zest and juice, this Bourbon Raisin and Basmati Rice Pudding is a great way to explore new flavors and broaden your culinary know-how.

Before we get into the cooking steps, here’s the scoop on what you’ll require. For this recipe, you’ll need a microwave, a saucepan, a whisk and a heatproof mixing bowl. Once you’ve assembled your cookware and checked off your ingredient list, you’re ready to start.

For the base of this dessert, place a creamy mixture of half and half cream, sugar, vanilla, orange zest, cinnamon and salt in a saucepan and set it over medium heat. Then, stir this mixture frequently as it reduces, making sure it doesn’t reach a boil. Keep warm and now work on your eggs.

In order to temper the eggs correctly and not end up with scrambled eggs, it’s important to first whisk them smooth in a medium bowl. Then, go back to your half and half mixture and turn the heat to low. Slowly add the half and half to the eggs, 1/4 cup at a time, while continuously whisking. Repeat this technique with another 1/4 cup of half and half, still mixing. Once you’ve successfully incorporated and warmed the eggs, add them back to the main saucepan and bump the heat to medium.

Time for the rice? You guessed it! For this recipe, we use our Success® Basmati Rice, which cooks up in just 10 minutes. To finish, fold in the bourbon-soaked raisins and fresh orange juice.

Rice Alternatives

We use basmati rice in this recipe for its aromatic flavor. If you don’t have any on hand, though, you can use our Success® Brown Rice and savor the nutty flavors of this 100% whole-grain rice. Craving seafood? Try our: shrimp recipes with rice.