Best Ever Rice Pudding with Irish Cream Caramel Sauce

Prep Time: 30 min
Cook Time: 1 hour 15 min

Pudding:
4 c milk
1 t vanilla
2/3 c heavy cream
2/3 c arborio rice (or other short grain white rice)
2/3 c sugar
1/2 c golden raisins (plumped in hot water and drained)
1/2 c irish cream liqueur
2 eggs beaten
1 t cinnamon
1 T lemon zest

1. Preheat oven to 325. Combine milk, vanilla, and cream in a large sauce pan and bring to a boil.

2. Add rice and sugar to milk mixture, reduce heat to simmer, and cook rice for 30 or until tender. Note: the rice will not soak up all of the milk and cream.

3. Combine irish cream and eggs, stir to combine. Add in raisins.

4. Butter a 9x9 baking dish. When rice is tender, remove from heat and add in the egg mixture. Pour all contents into the baking dish and bake for 1 hour 15 minutes.

Caramel Sauce:
1/2 c sugar
4 T butter
1/4 c heavy cream
1/4 c irish cream liqueur

1. In a heavy bottomed sauce pan, heat the sugar to melting point.

2. Remove from heat and stir in butter and then the cream. Once combined, add in the irish cream.

3. Serve the pudding warm drizzled with the caramel sauce.

ENJOY!