Rice Pudding With Amaro Soaked Raisins

A creamy rice pudding enhanced with the unique flavor of amaro-soaked raisins and warm spices, perfect for a chilly day.

By maxbaroni.substack.com

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 cup Raisins
• 0 cup Amaro
• 0 cup Jasmine rice
• 0 Cinnamon stick
• 0 Cardamom pods
• 0 spoonful Fennel seeds
• 0 spoonful Black peppercorns
• 0 cups Milk
• 0 cups Milk
• 0 cup Jasmine rice
• 0 pinch Salt
• 0 cup Honey
• 0 cup Milk
• 0 Egg
• 0 Vanilla bean
• 0 cup Raisins

Instructions

1. Combine the amaro and raisins in a small pot. Bring to a gentle simmer and cook until most of the amaro has been absorbed by the raisins.
2. Rinse the jasmine rice twice to remove excess starch. Add the rice to a small pot with 2 cups of cold water. Bring to a boil, then reduce heat to a gentle simmer. Cover the pot and cook the rice for 15 minutes until just underdone.
3. Gently toast the spices: cinnamon stick, cardamom pods, fennel seeds, and black peppercorns over low heat. Tie them into a sachet using a piece of cheesecloth.
4. Add the spice sachet to the milk and let it steep while heating gently over low heat.
5. In a saucier pan, combine the infused milk (including the sachet), the cooked rice, salt, and honey. Bring to a gentle simmer, stirring every few minutes, and cook for 12-15 minutes until slightly thickened.
6. Stir in the remaining milk, beaten egg, and vanilla. Cook for another 2 minutes, stirring slowly until well combined.
7. Add the amaro-soaked raisins and stir through the pudding. Optionally, add a knob of butter for extra richness.
8. Serve the rice pudding warm, garnished with a pinch of Maldon salt and a light dusting of cinnamon.