Holiday Rice Pudding

Name: Holiday Rice Pudding
Ingredients: 2 cups water; 2 Earl Grey tea bags; 1 tablespoon butter; 1/2 teaspoon salt; 1 cup UNCLE BEN'S(R) ORIGINAL CONVERTED(R) Brand Rice; 3 cups whole milk; 1 cup natural (raw) sugar; 2 teaspoons golden rum; 2 tablespoons golden raisins; 2 tablespoons sweetened dried cranberries; 2 tablespoons dried pineapple pieces; 1 teaspoon ground cinnamon or cardamom for dusting

12 ingredients

4 steps

Ingredients

2 cups water
2 Earl Grey tea bags
1 tablespoon butter
1/2 teaspoon salt
1 cup UNCLE BEN'S(R) ORIGINAL CONVERTED(R) Brand Rice
3 cups whole milk
1 cup natural (raw) sugar
2 teaspoons golden rum
2 tablespoons golden raisins
2 tablespoons sweetened dried cranberries
2 tablespoons dried pineapple pieces
1 teaspoon ground cinnamon or cardamom for dusting

Directions

1

Bring water to a boil in a saucepan over high heat. Steep the tea bags until tea is strong, about 5 minutes. Discard tea bags.
2

Melt the butter in a saucepan over medium heat. Stir in the rice; cook and stir until grains are coated and begin to turn golden, about 2 minutes. Stir in the tea water. Raise heat to medium-high and bring to a boil; reduce heat, cover, and cook on low until most of liquid is absorbed, 15 to 20 minutes.
3

Remove pot from heat. Stir in milk, sugar, rum, raisins, cranberries, and pineapple. Cover; return to stove and cook over low heat until mixture is thickened and silky, 35 to 45 minutes.
4

Spoon into serving dishes and dust with cinnamon or cardamom.