This dense, creamy pudding is cooked with sweet spices and fruit. Enjoy it warm or cold, and top it with fruit for a simple dessert.
Adapted from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Source: Mad Hungry, May 2011
1/4 cup currants or raisins (optional)
2 tablespoons golden rum (optional)
3 cups half-and-half or whole milk
1/2 cup rice, preferably jasmine or basmati
1/4 cup sugar
1/2 teaspoon coarse salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 plums, sliced
If using the currants, soak them in the rum in a small bowl.
Place the half-and-half, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir.
Drain the currants and stir them into the pudding, then cook for an additional 2 minutes, or until the rice is al dente. Spoon the pudding into bowls and serve immediately, or spread it into a serving dish, cover, and chill. Press plastic wrap directly on the surface of the pudding to prevent it from forming a skin (unless you like it!).
Serve pudding in a bowl along with slices of fresh plums.