Rum Raisin Rice Pudding

Directions

1. 1
   Wash rice under cold running water until water runs clear and drain well.
2. 2
   Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer.
3. 3
   Cook 12-15 minutes or until just barely soft throughout, stirring occasionally.
4. 4
   Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream.
5. 5
   Chill in a bowl over ice water to stop cooking.
6. 6
   Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone.
7. 7
   Set aside to cool and fold into chilled rice pudding.
8. 8
   Serve icy cold with a dusting of cinnamon atop.