Creamy Rum-Rice Pudding: The Best Creamy Rum-Rice Pudding Recipe from Cook'n

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	Creamy Rum-Rice Pudding

Serves: 4

Print this Recipe

   Cooking spray
   1-1/2 cups cooked long grain rice
   1/2 cup golden raisins
   1-1/4 cups milk
   1/4 cup brown sugar
   1 egg
   2 tablespoons rum or 1 teaspoon rum extract
   1/2 teaspoon vanilla extract
   1/3 cup dry milk powder

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Spray a heat-proof 1-quart dish or 2 wide-mouth pint jars with cooking spray. Make an aluminum foil sling, for dish, by tearing off a 14x30-inch piece of heavy foil from roll. Fold it in half, lengthwise, to make a 7x30-inch strip. Set dish in center of strip.

Whisk together rice, raisins, milk, sugar, egg, rum, and vanilla. Pour into prepared dish. Cover tightly with additional foil. Bring foil strip up and over dish; twist at top to form a handle. Pour 2 cups water into cooker. Place rack or trivet in cooker and lower dish into cooker using aluminum foil sling. Leave in place for easy removal after cooking.

Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 7 minutes. Quick-release pressure. Remove dish from cooker using sling. Stir pudding. Cool for 5 minutes. Stir in powdered milk. Cool to room temperature, stirring occasionally. Serve or refrigerate.

Thin pudding, as desired, with additional milk, stirred in a bit at a time.

Creamy Rum-Rice Pudding is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now!

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