Rum Raisin Rice Pudding

1. 1

   Wash rice under cold running water until water runs clear and drain well.

2. 2

   Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer.

3. 3

   Cook 12-15 minutes or until just barely soft throughout, stirring occasionally.

4. 4

   Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream.

5. 5

   Chill in a bowl over ice water to stop cooking.

6. 6

   Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone.

7. 7

   Set aside to cool and fold into chilled rice pudding.

8. 8

   Serve icy cold with a dusting of cinnamon atop.

* Per serving · 4 servings · Values may vary.