Ingredients:
1/3 Cup raisins
3 Tablespoon white rum
2 Large eggs
1/4 Cup sugar
2 Cups milk, scalded
1 Teaspoon vanilla
2 Cups cooked rice
Salt to taste
Soak raisins in rum in a custard cup covered for 6 to 12 hours. In a double boiler top, whisk eggs just enough to combine yolks and whites: stir in sugar, gradually whisk in scalded milk. Cook over hot water, stirring constantly, until thickened
and mixture coats a metal spoon-15 to 20 minutes. Stir in vanilla, rice, salt, raisins and rum not absorbed. Cover and serve at room temperature or chilled. Makes 6 servings.
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