Jeff Mauro's Rum Raisin Rice Pudding The Kitchen Food Network

Jeff dresses up this classic party dessert with rum-soaked raisins, a dollop of malted whip and shards of hazelnut crunch!
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Rum Raisin Rice Pudding with Malted Whip and Hazelnut Crunch
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 15 min (includes chilling and cooling times)
Active: 30 min
Yield: 6 to 8 servings

Ingredients

6 cups whole milk
1/2 cup sugar
1/2 teaspoon kosher salt
1 cup long-grain rice
1/2 cup golden raisins
1/4 cup rum or bourbon
1 vanilla bean, scraped
Hazelnut Crunch, recipe follows
Malted Whip, recipe follows

Hazelnut Crunch:

1 cup blanched hazelnuts
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/3 cup sugar
1/2 teaspoon kosher salt

Malted Whip:

1/2 cup malted milk powder, such as Nestle Carnation Malted Milk
2 tablespoons sugar
2 cups cold heavy cream

Directions

Combine the milk, sugar and salt in a large heavy-bottomed saucepan and bring to a simmer over medium-high heat. Add the rice and stir. Reduce the heat to maintain a gentle simmer and cover. Cook, stirring occasionally, until the rice is soft and the pudding has thickened to about the consistency of pancake batter, 50 minutes to 1 hour. Note that the pudding will continue to thicken as it cools.

Meanwhile, combine the raisins and rum or bourbon in a small saucepan. Bring to a simmer and cook for 1 minute, then remove from the heat and set aside to let soak.

Add the scraped vanilla and raisins to the pudding and mix well. Spread the pudding onto a baking sheet, cover loosely with plastic wrap, let cool to room temperature and then refrigerate to cool completely.

When ready to serve, spoon the rice pudding into cups and top with Hazelnut Crunch and Malted Whip.

Hazelnut Crunch:

Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly coat with nonstick cooking spray. Set aside.

Put half of the hazelnuts in a plastic resealable bag and gently smash them with a rolling pin, mallet or heavy pan until coarsely crushed. (Alternatively, you can crush the nuts by pulsing them a couple of times in a food processor.) Combine the crushed nuts with the remaining hazelnuts and set aside.

In a small saucepan, add the butter, sugar and salt and melt over medium heat. Add the hazelnuts, stir to coat evenly and let simmer for 1 minute. Scrape the nut mixture onto the prepared baking sheet and spread into an even layer.

Bake the nuts for 10 minutes, then give them a good stir and spread again to flatten. Bake until golden, about another 5 minutes. Stir one more time, flatten out and let cool.

Break half of the crunch into shards. Break the remaining half into small pieces and finely chop some of it. Store in a resealable container.

Malted Whip:

In a stand mixer fitted with the whisk attachment, combine the malted milk powder and sugar. Add the cream and whip on medium low until foamy, then increase the speed to medium high and beat until stiff peaks form. Serve immediately or store covered in the refrigerator.

Cooks Note

The pudding will continue to thicken as it cools.

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Jeff Mauro's Rum Raisin Rice Pudding | The Kitchen | Food Network
https://www.youtube.com/watch?v=oaIakIR7OPY