Yield: 12 Servings
|6 tablespoons||Converted rice|
|1 cup||Cold water|
|¼ cup||Dark rum|
|6 cups||Whipping cream|
Combine rice and cold water in small saucepan. Bring to boil, reduce heat and simmer 12 to 15 minutes. Remove from heat, cover and let stand 1 hour. Drain any remaining liquid. Add raisins and rum and let stand 1 to 3 hours at room temperature. Preheat oven to 325 F. Place 2 level tablespoons rice mixture in each of 12 6-ounce custard cups.
Mix cream and sugar in large saucepan and heat, stirring constantly, until just below boiling point. In large mixing bowl, gently beat egg yolks. Add cream and sugar mixture a little at a time, mixing gently.
Blend in vanilla. Pour over rice in custard cups. Sprinkle with nutmeg. Place cups in pan of hot water (water should come halfway up sides of cups) and bake until knife inserted in center comes out clean, about 1¼ hours. Serve cold or at room temperature.