Take Out Rice Pudding Shots

Take Out Rice Pudding Shots

Recipe courtesy of Cupcakes and Cocktails

Prep Time: 10 minutes, Cook Time:  33 – 44  minutes, Total Time: 43 - 54 minutes

Yields:  10 servings in ½ pint Chinese to-go boxes

Ingredients: 

¾ cup raisins

3 tablespoons El Ultimo Agave Tequila Blanco

¾ cup basmati rice

1 ½ cups water

2 cinnamon sticks (or substitute ½ teaspoon

1 tablespoon lemon zest

¼ teaspoon ground cloves

½ teaspoon Kosher salt

5 cups half-and-half, divided

½ cup sugar

1 extra-large egg, beaten

1 tablespoon pure vanilla extract

Garnishes (create a self-serve station for people to garnish rice):

Cinnamon sticks

Cinnamon and sugar

Honey

Soy Sauce

Hot Sauce

2 cups dried cranberries

2 cups raisins

2 cups sliced almonds

10 + ½ pint Chinese to go boxes

Directions:

Kelly Hsiao Photography
www.bayareapinups.blogspot.com

In a small bowl, combine the raisins and 2 tablespoons tequila. Set aside.

In large heavy bottom sauce pan with lid add rice, cinnamon sticks, lemon zest, whole cloves, salt and 1 1/2 cups water. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 to 35 minutes, until the rice is very soft. Stir often, particularly toward the end.

While rice is cooking, beat the egg in a bowl.  Stir beaten egg into remaining cup of half-and-half and continue to cook for 1 minute.  Remove from the heat and add the vanilla, and the raisins with remaining tequila. Stir well.

Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled in Chinese to-go containers.