Rum Raisin Rice Pudding

Directions

1. 1
   In a small bowl, combine the raisins and rum; set aside.
2. 2
   Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan.
3. 3
   Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner).
4. 4
   Stir in 4 cups of half-and-half and sugar and bring to a boil.
5. 5
   Simmer uncovered for 25 minutes, until the rice is very soft.
6. 6
   Stir often, particularly toward the end.
7. 7
   Slowly stir in the beaten egg and continue to cook for 1 minute.
8. 8
   Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well.
9. 9
   Top with almonds, if desired.
10. 10
    Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
11. 11
    Serve warm or chilled.