Instructions

In a small bowl, combine the raisins and rum. Set aside.

1. Wash and rinse the rice.
2. Put whole milk (or Half & Half) in a medium heavy-bottomed, stainless steel saucepan. Add orange zest, cinnamon, and pinch of salt. Bring to boil; add the rinsed rice.
3. Simmer, cooking on the lowest heat for about 15 to 20 minutes, or until the rice is tender and most of the milk has been absorbed. Stir occasionally.
4. Add the sugar and raisins; cook for another 15, or until the mixture is tender and creamy.
5. Stir in the butter and vanilla; stir well. Remove from heat and pour into ramekins.
6. Set ramekins in a baking dish. While the rice is baking at 325 degrees (for about 10 minutes), prepare caramelized topping if so desired. To make caramelized topping:

In a small bowl, combine 2 tablespoons each of white sugar and brown sugar. Sift this mixture over bowls of pudding.

Then place baking dish under broiler for about 2 to 5 minutes, or until the sugar melts. Watch carefully to prevent sugar from burning.

Rice pudding, or arroz con leche, may be served warm or cold. Garnish to suit your taste. Optional garnishes:

Ground cinnamon

Chocolate shavings

Toasted coconut

Dulce de lecheFresh fruit (berries, pineapple, mango)

You may want to add additional milk if it gets too thick for your liking. Refrigerate any leftovers.

Tips from the Taste of Home Test Kitchen:

• For extra creamy rice pudding, add an egg yolk or two. Remove a small amount of the hot mixture and whisk it into the yolk before adding all of it into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees, so the yolk has cooked long enough to be safely eaten.
• Substitute dried cherries for raisins and add a swirl of chocolate syrup or shaved chocolate.