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.
Prepare rice according to package directions.
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.
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.
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.
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.