Cool down with this delicious frozen rum and raisin rum pudding!
- 50 mins + freezing
- Makes about 2L
- 180ml rice
- 750ml milk
- 1 cinnamon stick
- 250ml castor sugar
- 250ml raisins
- 3 egg yolks
- 310ml cream
- 30ml rum
- Heat the rice, milk, cinnamon and half the sugar on high, stirring until the sugar dissolves. Bring to boil, reduce heat to low, cover and cook, stirring occasionally, for about 35 minutes until tender. Remove the cinnamon stick and add the raisins.
- Beat the remaining sugar and egg yolks until pale. Add 180ml cream and the rum and whisk to combine. Add to the rice and cook over medium-high heat, stirring continuously, for 5-7 minutes until thickened. Chill in the fridge until cold.
- Add the remaining cream and freeze for about 3 hours, mixing every 30 minutes. Freeze until set.
Make sure you allow enough time for the pudding to set in the freezer.