Reinforce Your Love For Raisins With This Rum-Flavored Rice Pudding

¼ cup raisins
2 tablespoons rum
1 teaspoon vanilla extract
¼ cup Domino sugar
2 tablespoons Argo cornstarch
2 Eggland’s Best eggs
2 cups non-fat ultra-filtered milk (such as Fair Life or Mootopia)
2 cups cooked brown rice
⅛ teaspoon McCormick cardamom

In a small bowl, combine raisins, rum, and vanilla extract. Set aside for at least 30 minutes, allowing raisins to plump up.
Whisk together sugar, cornstarch, and eggs in a medium-sized, heavy-bottomed saucepan.
Stir in milk, rice, cardamom, and raisin mixture and heat over medium heat until thickened (about 7-10 minutes), stirring often. Serve hot or cold.
Serving Tip: Try as a porridge for a delicious, balanced breakfast. Simply omit the rum and garnish with almonds or pecans.
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