Ingredients:

1 cup short-grain white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butterr
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows

Cooking Recipe:

Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.

Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.

Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.

Fruit Sauce:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) until it thickens.

Remove the pot from the heat and stir in the lemon juice, buttter , and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired

Yield: about 1 1/2 cups
Prep Time: 5 minutes
Cook Time: about 10 minutes
Ease of preparation: easy