Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water.
Oxmoor House JULY 2010
1. Combine first 3 ingredients in a small bowl; set aside.
2. Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.
3. Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.
4. Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.
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Rum-Raisin Tapioca Pudding recipe
