Rum-Raisin Tapioca Pudding

Name: Rum-Raisin Tapioca Pudding
Ingredients: 1/3 cup raisins; 2 tablespoons dark rum; 1 1/2 teaspoons vanilla extract; 3 tablespoons uncooked quick-cooking tapioca; 2 1/2 cups 1% low-fat milk; 1/2 cup fat-free half-and-half; 1 large egg, lightly beaten; 1/4 cup packed light brown sugar; 1 (3-inch) cinnamon stick

9 ingredients

4 steps

Ingredients

1/3 cup raisins
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3 tablespoons uncooked quick-cooking tapioca
2 1/2 cups 1% low-fat milk
1/2 cup fat-free half-and-half
1 large egg, lightly beaten
1/4 cup packed light brown sugar
1 (3-inch) cinnamon stick

Directions

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.