1/2 cup of raisins
1/4 cup of brandy
1 1/2 cups of cooked rice, hot
1 recipe of warm vanilla custard (see below)
1 teaspoon of ground cinnamon or nutmeg
1 cup of fresh whipped cream (optional)
1/2 cup of raisins
1/4 cup of brandy
1 1/2 cups of cooked rice, hot
1 recipe of warm vanilla custard (see below)
1 teaspoon of ground cinnamon or nutmeg
1 cup of fresh whipped cream (optional)
Heat the raisins in a small saucepan with the brandy
In a medium bowl, mix together the rice and warm vanilla custard
Add the cinnamon or nutmeg
Combine the raisins with the brandy and stir to blend
Let it cool, cover and refrigerate for 2 to 3 hours
If desired, add the fresh whipped cream at serving time
Serve in 4-8 portions
