Rum and Raisin Rice Pudding

Rinse the raisins gently under warm running water. In a small bowl, combine the raisins with 1/4 cup water and 2 tablespoons dark rum. Set aside. (It’s best to do this step one hour in advance, if possible, to give the raisins a chance to plump up with the rum/water.)

Preheat the oven to 350 F.

In a pot, combine the rice, 2 cups water, and 1/2 teaspoon rum extract. Bring the pot up to a boil, cover and reduce the heat to low. Cook the rice for 20 minutes (or according to your package instructions), or until all the water is absorbed. Remove from the heat and let it stand for 5 minutes.

Transfer the rice to an oven safe casserole dish. I used an 8″ round dish. Drain the raisins and add them to the rice.

In a bowl, whisk together the whipping cream, sugar, vanilla, 1 teaspoon rum extract, 2 tablespoons dark rum, and cinnamon. Add the liquid to the rice and stir to incorporate it throughout. Generously sprinkle the top with additional cinnamon.

Bake for 25 minutes. Remove from the oven and serve warm. It is especially delicious when topped with a scoop of ice cream.