Cinnamon Farro Pudding with Drunken Golden Raisins

1½ cups cooked farro

(reserved from below)

2 cups half-and-half

⅓ cup sugar

¼ teaspoon salt

1 egg, beaten

⅔ cups golden raisins

¼ cup white rum

1 tablespoon butter, unsalted

½ teaspoon vanilla extract

cinnamon, for topping

walnuts, coarsely chopped for topping (optional)

Soak raisins in white rum for 30 minutes. Drain and set aside. In a saucepan, combine cooked farro, 1½ cups of half-and-half, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup half-and-half, beaten egg and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla. Allow to cool in refrigerator until thoroughly chilled. Spoon into individual ramekins dust liberally with cinnamon and top with walnuts.

James Litza