Chilled Rum & Raisin Rice Pudding Recipe

In a small bowl, combine the raisins and dark rum. Let them soak for at least 30 minutes.

In a saucepan, bring the milk to a simmer over medium heat.

Add the rice, sugar, vanilla extract, ground cinnamon, and salt to the saucepan. Stir well.

Reduce the heat to low and let the rice simmer, stirring occasionally, for about 20 minutes or until the rice is cooked and the mixture has thickened.

Remove the saucepan from the heat and stir in the rum-soaked raisins.

Transfer the pudding to a bowl and let it cool to room temperature.

Once cooled, cover the bowl and refrigerate for at least 2 hours or until chilled.

Serve the chilled rum and raisin rice pudding in individual bowls, topped with a dollop of whipped cream.