Spiced Rice Pudding with Sweet Wine Raisins
(As featured in Lady Yorks's 2015 Holiday Magazine)
(Photo: Michael Rao)
¾ cup (175 mL) golden raisins
¼ cup (60 mL) sweet dessert wine
1 tbsp. (15 mL) corn starch
Pinch of salt
1 pouch (8 g) vanilla sugar
1½ cup (375 mL) minute rice
6 cup milk, room temperature
1 tbsp. (15 mL) cinnamon
4 tbsp. (60 mL) sliced almonds, toasted
For the raisins: In a small sauce pan, add the raisins and sweet wine. Cook over medium heat until wine has evaporated and raisins have caramelized, 5-6 minutes.
For the rice pudding: In a small bowl, combine cornstarch, salt and vanilla sugar. Set aside
In a large saucepan over medium heat, cook 5 cups of milk with the rice stirring until hot, 10-12 minutes. Add the cornstarch mixture to the remaining cup of milk. Stir until mixture has diluted. Gradually stir in the mixture to the rice, continuing to stir thoroughly until mixture has thickened, 7-8 minutes. Remove from heat and place plastic wrap directly on top of mixture to avoid it from forming a skin. Let cool. Remove plastic wrap and mix in raisins. Divide evenly amongst dessert cups, sprinkle with cinnamon and top with almonds.
SERVINGS 6-8 | PREP & COOK TIME 30-40 mins