Carolans’ Rice Pudding

Let’s not forget to have desert, its one of the best parts of any diner get-together. Carolans Irish Cream is produced in Clonmel in County Tipperary, Ireland’s ‘Golden Vale’, and is probably the best natural dairyland in the world. The perfect setting for producing the delicious, rich cream that goes into Carolans. This recipe calls for a little Carolan’s Irish Cream added to me super-secret rice pudding.

Here’s what you’ll need:

  • ½ cup uncooked jasmine rice
  • 1 cup milk
  • 1 cup half and half
  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon
  • 1/3 cup Carolan’s Irish Cream

The real secret here is to soak the rice in water for about half an hour before we start. Now, heat the milk and half / half on the top of a double boiler. Drain the rice and add it to the milk mixture. Then, add the sugar and cinnamon. Cook over the simmering water for about an hour (until the liquid is absorbed). Stir in the Carolan’s and cook another fifteen minutes or so.

Then let this cool down before transferring it to the fridge for a couple of hours of chill time. Serve this in desert bowls with a dollop of whipped cream and dust with cinnamon.

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