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Rice Pudding with Drunken Raisins

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Anything with drunken in the title gets my vote.

Especially since the alcohol in question was the Calvados that I brought back from France.  Which is appropriate since this recipe comes from Elizabeth Bard and Lunch in Paris.

All of that creamy goodness of course comes from vanilla-infused milk.  But there’s also a little bit of creme fraiche blended in at the end.  I know.  Pretty sneaky, sis.  After it’s sprinkled with brown sugar and cinnamon and then caramalized under the broiler.

If you have the fortitude to stand at the stove top and stir the Arborio rice for 45 minutes then I highly recommend this version of rice pudding.   btw – it tastes even better if you’re lucky enough to serve it alongside the rose your husband brought home for you for no reason at all.

Eat well and savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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