Happy ST Patricks Day

Irish Cream Rice Pudding
Adapted from Matt Murphy's Pub

 

From Every Day with Rachael Ray
March 2007

SIX SERVINGS
Prep Time: 15 min
Cook Time: 1 hr

1 quart whole milk 1 cup arborio rice 2/3 cup sugar 3/4 cup dried currants, plumped in warm water and drained 1/2 cup Irish cream liqueur Butter cookies, for serving

1. Preheat the oven to 300°. 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; let cool.
2. Divide the pudding among 6 whiskey glasses and top with Irish cream. Serve with the cookies.

Now doesn't this sound like something you would like to try.   Thanks Rachael Ray.