Turn your nightcap into a tasty dessert with this Bourbon Raisin and Basmati Rice Pudding recipe. With a pinch of cinnamon, orange juice, and savory bourbon-marinated raisins, it’s better than any bourbon cocktail out there.
Prepare rice according to package directions. Zest about 1 teaspoon from orange slices. Reserve slices.
In a heavy-bottomed saucepan, combine half and half, sugar, vanilla, orange zest, cinnamon, and salt and place over medium heat. Stir frequently and watch closely so half and half mixture does not come to a boil.
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 about 30 seconds and set aside to allow raisins to plump for 3 to 5 minutes.
Whisk the eggs in a medium-sized heatproof mixing bowl. Turn the half and half mixture down to low heat and pour ¼ cup of the heated half and half into the beaten eggs while continuously whisking. Repeat with another ¼ cup, continuously whisking, followed by another ¼ cup. Add the warmed eggs into the saucepan while whisking, turning the heat back to medium.
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 juice from half of the orange slices. Remove from the heat and serve rice pudding warm or chilled, garnished with remaining orange segments and a pinch of cinnamon, if desired.
How do we like our bourbon? Well, the answer is fairly obvious– in dessert form of course! Made with creamy ingredients, bourbon-infused raisins, and a touch of orange zest, this Bourbon Raisin and Basmati Rice Pudding is a great way to explore new culinary terrains.
Before we get into the cooking steps, here’s the scoop on what you’ll require. For this recipe, all you’ll need is a microwave, a saucepan, and a heatproof mixing bowl (or most any non-plastic mixing bowl). Once you’ve assembled your cookware and checked off your ingredient list, you’ll be halfway finished.
Now it’s time to cook up this bourbon rice pudding delicacy. For the base, place a creamy mixture of half and half, sugar, vanilla, orange zest, cinnamon, and salt in a saucepan and set it over medium heat. Then, while it reduces, stir frequently and make sure it doesn’t reach a boil. Keep warm and now work on your eggs.
In order to temper the eggs correctly, it’s important to first whisk them smooth. Then, go back to your half and half mixture and turn the heat on low. Slowly add the half and half to the eggs, ¼ cup at a time, while continuously whisking. Repeat this technique with another ¼ cup of half and half, still mixing. Once you’ve successfully incorporated the warmed the eggs, add them 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 flat. Then, fold in bourbon-soaked raisins, a bit of fresh orange juice, and a pinch of cinnamon.
Make this rice with our Success® Brown Rice and savor the nutty flavors of our 100% whole grain rice.