recipes barefoot contessa

Maple Pecan Rice Pudding (Serves 6)

Copyright 2010, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

3/4 cup raisins
3 tablespoons bourbon, such as Maker’s Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
¼ cup pure maple syrup, plus extra for serving (optional)
½ teaspoon natural maple flavoring
¾ cup toasted pecans, chopped

In a small bowl, combine the raisins and bourbon. Set aside.

Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25-30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.