MISSIMATI PUDDING RICE CREAM
Two great desserts make a better one.
1 ¼ cup sweet whole milk, divided
1 14 ounce can coconut milk
¾ cup Missimati Bayou Bouquet Fragrant White Rice
¼ tsp ground cinnamon
½ tsp almond extract
½ tsp vanilla extract
½ cup light brown sugar
¼ tsp salt
2 eggs, beaten
¼ cup golden raisins
3 tbsp Disaronno Amaretto
¼ cup almonds, sliced (optional)
In medium saucepan, combine coconut milk, ½ cup whole sweet milk, brown sugar, cinnamon, almond extract, vanillas extract, and salt. Bring to simmer and add rice. Cook and stir frequently, covering with lid between stirring. Cook for about 30 minutes, or until rice done.
Meanwhile, macerate raisins in the Amaretto by combining in a glass measuring cup and microwaving until liqueur gently boils. Remove and set aside.
Beat eggs in bowl. Add remaining ¾ cup sweet milk and mix milk and eggs well. Set aside.
When rice is cooked, add macerated raisins and Amaretto to rice and blend well. If desired, add almonds. Remove ¼ cup of rice mixture and quickly add and blend into egg and milk mixture to temper the eggs. When thoroughly blended, slowly add this back into rice blend and mix well. Refrigerate and chill for about one hour.
Per manufacturer’s directions, add mixture to an ice cream mixer of choice and churn until thickened (about 10 to 15 minutes). Enjoy!