Mango Mojito Rice Pudding
cups whole milk
cup uncooked short grain rice (sushi rice)
mangoes, peeled, seeded and chopped
cups Sun Maid® raisins
tablespoon finely shredded lime peel
cup fresh lime juice
cup small mint leaves or coarsely snipped mint leaves
- 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.
- 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.
- Return the egg yolk mixture to the saucepan. Bring mixture just to a boil over medium low heat, stirring constantly. Remove from heat.
- 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.