Rum-Raisin Arborio Pudding

Oxmoor House
Soaking the raisins in rum allows them to absorb the flavor and plump up before you stir them into the pudding.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.9 g
Carbohydrate 45.1 g
Fiber 1.8 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 167 mg
Calcium 147 mg

Ingredients

1/2 cup raisins
1/4 cup dark rum
1 (12-ounce) can evaporated low-fat milk
1 1/2 cups water
1/3 cup sugar
3/4 cup Arborio rice
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg

Preparation

1. Combine raisins and rum. Cover and set aside.

2. Combine evaporated milk and 1 1/2 cups water in a medium saucepan. Bring to a simmer over medium heat. Add sugar, stirring to dissolve. Remove from heat.

3. Pour milk mixture into a 3-quart electric slow cooker. Stir in rice and salt. Cover and cook on LOW for 4 hours or just until pudding is set in center, stirring after 1 hour and again after 3 hours.

4. Stir in raisin mixture and nutmeg; let stand, uncovered, 10 minutes. Serve warm.

Note:

Cooking Light Slow Cooker Tonight

September 2012