Found this recipe in Rachel Ray's Everyday Magazine a couple of years ago. I made some changes to the recipe, then tried it out with friends. It was an absolute hit!
Ingredients:
4 cups whole milk
1 cup arborio rice
2/3 cup sugar
1/2 cup raisins
1/2 cup Irish cream liqueur (or more depending on taste)
1/2 tsp vanilla extract
Butter for baking dish
Preheat oven to 300 degrees. Butter a 9inch baking dish and set a side. In a sauce pan, add 3 cups of milk, arborio rice, vanilla extract and sugar. Heat until the sugar disolves. Stir occasionally to stop the rice from sticking to each other. Transfer contents from sauce pan to the butter baking dish. Cover loosely with foil and place in the oven. Bake for 30 minutes. Stir the contents to loosen the rice, recover and cook for another 30 minutes. Check the texture, if it is still slightly hard/crunchy, stir, cover and cook for another 15 minutes. Remove from the oven; add the raisins and the last cup of milk. Stir and let sit until it cools. Divide the pudding into 6 glass containers or pudding cups and drizzle with the Irish cream liqueur.
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