Rice Pudding with Bourbon Soaked Raisins and Bourbon Pecan Caramel Sauce

*Reminder…to click on the below link to read the full post and see all the photos.* 🙂

My son, Jay, and I have developed an obsession with Jeni’s Splendid Ice Cream.  It all started with a trip to Mariano’s in Frankfort, Illinois, as we were searching for a gluten-free ice cream or gelato for him… something different, not your typical flavors.  We came across Jeni’s and we started with the Lemon-Blueberry Buttermilk Yogurt and the rest was history. We are obsessed with the unique flavor combos, so rich and creamy and bursting with flavor.  Jeni’s Splendid Ice Cream is pricier than most at $10.00 a pint, however, I look it at this way…there are 4 servings per pint so that comes out to $2.50 per serving and that’s not bad for something that taste this good and fires up those taste buds.

So when I came across Jeni’s Whiskey and Pecans Ice Cream, it reminded me of a rice pudding recipe I have been wanting to try out by Ree Drummond, The Pioneer Woman. So true to fashion, I stayed up late making this recipe.  I tweaked the recipe a tiny bit by substituting regular milk with toasted coconut almond milk and I also left out the heavy cream that the recipe called for. Total Prep time took me about 1 hour to make.   Here are what the steps looked like as I was making the rice pudding.

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1/2 cup of raisins soaked in whiskey while you make the rest of the recipe.

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Add to pot, 2 cups of water…

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2 cups of milk (any kind)…

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1 cup of medium grain rice (must use medium grain)…

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1 tablespoon of butter and a pinch of salt. Bring to a boil over medium low heat, lower the flame all the way down, as low as stove allows, and cook for 20-25 minutes until creamy.

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While the rice pudding is cooking, make the caramel-pecan sauce. 1/2 cup of butter (1 stick), 1/2 cup of brown sugar and 1/2 cup of corn syrup.

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Add 1/2 cup of pecan pieces…

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Add a little whiskey and bring to a broil until sauce starts to caramelize. Remove from the burner and let cool.

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Whip up 1 egg

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Remove rice pudding from the burner and add 8 oz (or more to taste) of sweetened condensed milk…place back on the burner and cook an additional 5 minutes.

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Add a pinch of cinnamon and nutmeg….

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Add 1/2 teaspoon of vanilla…

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Remove the rice pudding from the burner and dizzle in the egg a little at a time.

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Add finally add the drunken raisins.

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Spoon into ramekins or small bowls, top with the caramel-pecan sauce…

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and cap it off with some of Jeni’s Whiskey & Pecans Ice Cream!  Now dig in!

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2 thoughts on “Rice Pudding with Bourbon Soaked Raisins and Bourbon Pecan Caramel Sauce

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