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1
In small non-stick saucepan, combine the raisins and rum and bring to a boil over medium-high heat.
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2
Remove the pan from the heat and let steep while you make the pudding.
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3
In a medium, heavy saucepan, combine the milk, rice, brown sugar, granulated sugar, butter, salt, cinnamon, 1 cup of the half-and-half.
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4
Cook over medium heat until the milk mixture comes to a gentle boil.
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5
Stir the mixture, cover the pan, and reduce the heat to low.
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6
Cook for 40 to 45 minutes, or until the rice is cooked through and much of the liquid is absorbed.
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7
In a small bowl, place the cornstarch.
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8
Gradually whisk in the remaining 1/2 cup half-and-half until smooth.
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9
Whisk in the egg yolks.
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10
Whisk about 1/2 cup of the hot rice mixture into the yolk mixture.
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11
Return this mixture to the pudding in the saucepan.
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12
Cook over medium heat, stirring constantly, until the mixture just starts to bubble.
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13
Continue to cook, stirring, for 1 minute, or until the mixture thickens slightly.
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14
Remove the pan from the heat.
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15
Add the vanilla to the rum-raisin mixture, and stir the mixture into the rice pudding.
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16
Divide the pudding among 6 sundae glasses, cover with plastic wrap (unless you want a skin to form), pressing it directly onto the surface of the pudding, and refrigerate for about 2 hours, or until well chilled.
