- 1 cup of short grain white rice
- 4 cups of nonfat milk
- 4 sticks of cinnamon
- 1 can of sweetened condensed milk
- 1 vanilla bean, split, and scrapped
- 3/4 of a cup of dark rum
- 1 cup of golden raisins
Wash rice under cold water, until water is clear. Drain well. Put milk, and cinnamon sticks in a small sauce pan. Bring to a slow boil. Add rice, return to boil, reduce to simmer. Cook for 12-15 minutes, or until al dente (barely soft throughout), stirring occasionally. Add sweetened condensed milk, and vanilla bean. Continue to simmer, covered, over low heat for another 10-15 minutes, or until rice is tender, and sauce has the consistency of heavy cream. Chill in a bowl over an ice bath to stop from cooking.
Place rum, and raisins in a pot. Simmer over low heat, until raisins have plumped, and rum is almost gone. Set aside to cool. Once cooled, fold into chilled rice pudding. Place pudding in the fridge, allow to set. Serve cold, top with a dash of cinnamon.