How to make it

  • 1. To prepare Rum-Raisin Mascarpone, soak raisins in a mixture of the granulated sugar, rum, and lemon juice. Muddle (squash) raisins with a wooden spoon to help them soak and rehydrate a little. Set aside while you prepare the rice pudding.
  • 2. Put milk, butter, brown sugar, cinnamon, vanilla bean contents, rice, and salt into a large saucepan. Bring to a simmer over medium heat; stirring constantly. Simmer Arborio rice for 20 to 22 minutes, until tender, yet firm (al dente). (The rice mixture should have slightly more liquid than regular risotto.) Remove from heat; stir in creme fraiche.
  • 3. Strain the liquid from the raisins; reserve liquid. Combine mascarpone and cream and whisk until light and creamy in a large bowl. Swirl in the strained raisins and drizzle a little of the soaking liquid over top. Garnish rice pudding with lemon zest. Top rice pudding with a generous spoonful of Rum-Raisin Mascarpone. Serve pudding with additional Rum-Raisin Mascarpone on the side.

Reviews & Comments 4

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    " It was excellent "
    diannehocut ate it and said...
    Can't wait to make this, also. 5UP

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    " It was excellent "
    cuzpat ate it and said...
    YUMMY!!! high 5
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    " It was excellent "
    lincolntoot ate it and said...
    Sounds awesome! Having a party in two weeks and this will be on the menu. Great post!
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    " It was excellent "
    hungrybear ate it and said...
    Sound very good
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