Cider cooked basmati rice is swimming in a creamy coconut milk pudding that is fired up with cinnamon-y Fireball Whisky, apples, golden raisins and pistachios.*
Ingredients
1 cup apple cider
¼ cup Fireball Whisky
⅔ cup white basmati rice, uncooked
½ teaspoon kosher salt
2 cup whole milk
1 cup heavy cream
1½ cup coconut milk
½ cup brown sugar
⅔ cup peeled diced apple
⅓ cup golden raisins
⅔ cup chopped salted pistachios
Instructions
Put the cider and Fireball Whisky into a large pot and bring to a boil. Add the rice to the boiling cider. Bring the cider back up to a boil, then reduce the heat to a low simmer and cover. Allow to simmer, covered, for 5 minutes. Remove from heat and allow to set undisturbed for 15 minutes.
After 15 minutes, check the rice. If it's still a little underdone, let it set a while longer. If it looks too dry, you can add a little more hot cider. When the rice has the correct texture, add the salt and milk. Bring the mixture to a boil. Decrease the heat to low and cook until the mixture begins to thicken, stirring frequently, about 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, brown sugar and apple and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Once the mixture begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer to a glass bowl and place plastic wrap directly on the surface of the pudding to prevent a skin. Serve chilled or at room temperature.