Irish Cream Rice Pudding Recipe

Matt Murphy's Pub from Every Day with Rachel Ray, March 2007. Thought this would be nice to add to my repertoire of recipes for St Patrick's Day.

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Course: Dessert

Cuisine: Irish

Keyword: < 4 Hours, Brunch, Dessert, Rice, Short-Grain Rice, St. Patrick's Day

Prep Time: 15 minutes

Cook Time: 1 hour

Calories: 353.9kcal

▢ 1 quart whole milk
▢ 1 cup arborio rice
▢ 2/3 cup sugar
▢ 3/4 cup dried currants or 3/4 cup golden raisin, plumped in warm water and drained
▢ 1/2 cup irish cream (Bailey's)
▢ butter cookie, for serving

Preheat the oven to 300°F
Butter a 9-inch square baking dish.
In a medium saucepan, bring 3 cups milk to a simmer.
Add the rice and sugar and stir until the sugar is dissolved.
Spread the mixture in the prepared dish, cover loosely with foil and bake for 30 minutes.
Stir and continue baking until the rice is tender, about 30 minutes more.
Remove from the oven and stir in the remaining 1 cup milk and the currants or golden raisins; let cool.
Divide the pudding among 6 whiskey glasses and top with Irish cream.
Serve with the cookies.