RUM RAISIN PUDDING

3/4 cup raisins
1 cup dark rum
2 cups milk
2 eggs
1 1/2 teaspoon vanilla
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups cooked white rice
2 cups whipped cream

Soak the raisins in 1/2 cup rum for at least 3 hours or overnight, and drain.

Preheat oven to 350 degrees F. Butter a 2-quart ovenproof baking dish.

Heat the milk with 1/2 cup rum until hot but not boiling.

Whisk together the eggs, vanilla, sugar, cinnamon, and salt. While whisking, slowly add 1/2 cup hot milk and rum to temper the egg mixture, then add the remaining hot milk. Add the soaked raisins and cooked rice and pour rice pudding into a buttered baking dish.

Bake for 30-40 minutes until set. Remove from oven and allow to cool completely.

When rice pudding is cool, fold in the 2 cups of whipped cream.

Rice pudding can be made up to 3 days in advance and kept refrigerated in an airtight container.

Adapted from source: Our Latin Table by Fernando Saralegui