Jeff dresses up this traditional celebration 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
DISH THANKS TO JEFF MAURO
Level: Easy
Overall: 2 hr 15 minutes (consists of chilling and cooling times).
Active: 30 min.
Yield: 6 to 8 servings.

Ingredients.

6 cups entire 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, dish 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 pan and bring to a simmer over medium-high heat. Include the rice and stir. Minimize the heat to preserve a mild simmer and cover. Cook, stirring periodically, up until the rice is soft and the pudding has actually thickened to about the consistency of pancake batter, 50 minutes to 1 hour. Note that the pudding will continue to thicken as it cools.

On the other hand, integrate the raisins and rum or bourbon in a little saucepan. Give a simmer and cook for 1 minute, then remove from the heat and set aside to let soak.

Include the scraped vanilla and raisins to the pudding and blend well. Spread the pudding onto a baking sheet, cover loosely with plastic wrap, let cool to room temperature level and after that cool to cool completely.

When all set to serve, spoon the rice pudding into cups and leading with Hazelnut Crunch and Malted Whip.

Hazelnut Crunch:.

Pre-heat the oven to 350 degrees F. Line a baking sheet with a silicone mat or lightly coat with nonstick cooking spray. Reserve.

Put half of the hazelnuts in a plastic resealable bag and carefully smash them with a rolling pin, mallet or heavy pan up until coarsely crushed. (Additionally, you can crush the nuts by pulsing them a couple of times in a food mill.) Integrate the crushed nuts with the staying hazelnuts and set aside.

In a small pan, add the butter, sugar and salt and melt over medium heat. Add the hazelnuts, stir to coat uniformly and let simmer for 1 minute. Scrape the nut mix onto the ready flat pan and spread into an even layer.

Bake the nuts for 10 minutes, then provide a great stir and spread once again to flatten. Bake till golden, about another 5 minutes. Stir one more time, flatten out and let cool.

Break half of the crunch into fragments. Break the remaining half into small pieces and carefully chop a few of it. Store in a resealable container.

Malted Whip:.

In a stand mixer fitted with the whisk accessory, integrate the malted milk powder and sugar. Add the cream and whip on medium low up until foamy, then increase the speed to medium high and beat until stiff peaks form. Serve right away or store covered in the fridge.

Cook's Note.

The pudding will continue to thicken as it cools.

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Jeff Mauro's Rum Raisin Rice Pudding|The Cooking area|Food Network.