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1
Place the raisins in a small bowl.
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2
In a small saucepan heat the rum over medium heat.
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3
Pour the rum over the raisins, cover and let soak at least 30 minutes and up to 2 hours.
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4
Drain.
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5
Scrape the vanilla beans into a small ramekin and reserve.
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6
Combine water, rice and vanilla bean in a heavy, medium saucepan.
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7
Bring to a boil, then reduce heat to medium-low and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes.
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8
Uncover, discard the vanilla bean, and let cool.
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9
Preheat oven to 350 degrees F.
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10
Butter one large 6 to 8-cup souffle dish with the tablespoon of butter, and place inside a roasting pan.
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11
Melt the remaining teaspoon of butter in a small skillet.
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12
Add the almonds and sugar, and cook, stirring, until the sugar is caramelized, about 5 minutes.
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13
Spread the nuts on a sheet of aluminum foil to cool, separating them with a fork.
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14
In a large bowl whisk together the milk, brown sugar, eggs, egg yolk, salt and reserved vanilla seeds.
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15
Stir in the raisins, sugared almonds, and the cooked rice.
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16
Pour into the buttered dish.
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17
Add enough hot water to the roasting pan to come halfway up the sides of the dish.
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18
Bake until the pudding is set in center and brown around edges, about 1 hour 5 minutes.
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19
Remove the dish from the water and cool at least 15 minutes before serving.
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20
Serve warm with whipped cream.
