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Mango Mojito Rice Pudding
Ingredients
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4 1/2
cups whole milk
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1/2
cup rum
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1/2
cup sugar
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1
tablespoon vanilla
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1/8
teaspoon salt
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3/4
cup uncooked short grain rice (sushi rice)
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4
egg yolks
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3
mangoes, peeled, seeded and chopped
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1 1/2
cups Sun Maid® raisins
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1
tablespoon finely shredded lime peel
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1/4
cup fresh lime juice
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1/4
cup small mint leaves or coarsely snipped mint leaves
Directions
1. In a large, heavy-bottomed saucepan combine milk, rum, sugar, vanilla, and salt. Bring to a simmer; stir in rice. Reduce heat; simmer, uncovered, for 20 to 30 minutes or until mixture is slightly thickened and rice is tender.
2. In a large bowl whisk egg yolks until fluffy, about 3 minutes. Gradually whisk about 2 cups of the rice mixture into the egg yolks.
3. Return the egg yolk mixture to the saucepan. Bring mixture just to a boil over medium low heat, stirring constantly. Remove from heat.
4. Fold in the mangoes, raisins, lime peel, and lime juice. Pour mixture into a 3-quart rectangular baking dish. Cover and chill for 2 to 3 hours before serving. Garnish with mint.
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