Rum and Raisins with Creamy Rice Pudding

Directions

1. Warm up the rum and macerate the raisins for 2 hours or leave in cold rum overnight.
2. Put rice in a colander in a large bowl. Wash the rice under cold water until water is completely clear with no starch trace. Leave in colander over an empty bowl to drain.
3. In a pan over moderate heat, bring the milk to a simmer with the sugar, vanilla pod, scrapped seeds and cinnamon stick. Remove from the heat and allow to infuse for 15 minutes.
4. Put the milk back on low heat to start the boiling of the milk.
5. Bring a large pan with water to a boil, add the rice and when the water reaches boiling point again, cook for 2 minutes.
6. Drain and immediately put in the boiling milk. Cook the rice uncovered, over VERY LOW heat, simmering for 30 minutes.
7. In a bowl, beat the egg yolks with a fork
8. Remove the rice from the heat, add the beaten egg yolks in a stream beating vigorously so the egg doesn’t curdle but heat cooks through the egg yolks.
9. Stir in the Rum and the raisins, mix well and pour in a serving bowl.
10. Serve warm or cold.