Rummy Rice Pudding
It was rare that we ate rice when I was a little girl. When we did, it was dessert, laden with milk and sugar.
Now, in my view, plain rice needs a lot of help to make it worth eating: the aforementioned incendiary Thai fish, for example.
Thank goodness we have Basmati, sushi, risotto, pilaf, etc. for savory service.
On the sweet side and on the rare occasion when we don't have Bread Pudding on the menu, there may be Rummy Rice Pudding.
Macerate overnight 1 cup of golden raisins in half a cup of 151 rum. 151.
In a heavy sauce pan mix 1 cup of Uncle Ben's regular rice with 3 cups of milk and 1 cup of heavy cream, half a cup of sugar, a vanilla bean, a cinnamon stick, a teaspoon of lime zest. Cook over medium heat, stirring occasionally with a wooden spoon so it doesn't stick, until the rice is tender.
Transfer to a bowl and cool. Remove the cinnamon stick and the vanilla bean. Stir in the raisins (and the rum if it hasn't been fully absorbed). Serve in martini glasses. You could top with whipped cream and a sprinkle of cinnamon.