1 c Short grain white rice
4 c Nonfat milk
4 Cinnamon sticks
1 cn Sweetened condensed milk
1 Vanilla bean; split and
-scraped
3/4 c Dark rum
1 c Golden raisins
Wash rice under cold running water until water runs clear and drain well.
Bring milk to a boil with cinnamon sticks, add rice, return to a boil then
reduce to a simmer. Cook 12 to 15 minutes or until just barely soft
throughout, stirring occasionally. Add sweetened condensed milk and vanilla
bean and continue to simmer very slowly covered for 10 to 15 additional
minutes or until rice is plump and tender and sauce is the consistency of
heavy cream. Chill in a bowl over ice water to stop cooking. Place rum and
raisins in a heavy-bottomed pot and simmer over low heat until raisins have
plumped and rum is almost gone. Set aside to cool and fold into chilled
rice pudding. Serve icy cold with a dusting of cinnamon atop. This recipe
yields 4 to 6 servings.
Yields
4 servings