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“This simple and elegant recipe comes from Desserts with Spirit! (1985) by Robert Carmack and Gino Cofacci, long-time friends of James Beard, the dean of American cookery. Don't have Benedictine? Try Galliano, Chartreuse, Izarra, or Cuarenta y Tres, or another of your choice. Depending on the liqueur used, you may need an additional 1/4 cup sugar or so for sweetening.”
READY IN:
51mins
SERVES:
8
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the milk to a boil in a large saucepan fitted with a tight lid.
  2. Immediately lower the heat to simmer, and add sugar, salt, rice, and Benedictine.
  3. Stir until the sugar is dissolved, then cover tightly and cook for about 30 minutes.
  4. Lift the lid and stir the raisins and cream into the rice.
  5. Recover and cook for an additional 15 minutes, until the rice is very creamy and tender.
  6. Remove from heat, and keep covered until ready to serve. The longer the pudding sits, the firmer it will become.

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