Drunken Raisin Rice Pudding
Creamy, sweet rice pudding with rum raisins
Equipment
- Instant Pot
Ingredients
- ¼ cup small raisins or Zante currants
- ½ cup dark rum
- 1 Tbsp ghee
- 1 cup arborio rice
- 2 cups whole milk divided
- 1 cup water
- ⅓ cup sugar morena or light brown
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
Instructions
- Combine raisins, rum, and ½ cup water in a mason jar. Shake to combine and let sit for a few days (or at least overnight) to allow the raisins to absorb the diluted rum. Drain in a fine mesh strainer, pressing with a spatula to extract the maximum amount of rum. Set drained raisins aside and reuse the rum for the next batch.
- Melt ghee in Instant Pot and set to High Sauté. Add dry arborio rice, toss to coat, and toast until fragrant, stirring frequently.
- Add 1 cup of milk along with the water, rum raisins, and remaining ingredients. Stir well and cover with pressure lid.
- Set to Manual / Pressure Cook on High for 20 minutes. When the timer goes off, place the remaining cup of milk in a microwave-safe container and microwave for 30 – 60 seconds, until very warm.
- After pressure has released naturally for three minutes, manually release remaining pressure and remove lid.
- Stir and turn on Sauté mode again. Slowly incorporate hot milk, stirring as you add it, as if you were making a risotto.
- When all the milk has absorbed, hit Cancel, cover loosely with lid, and allow to set and cool slightly in the pot.
- Serve warm, or refrigerate and enjoy cold. Top with ground cinnamon if desired.