Title: Rice~ raisin & rum pudding
 Categories: Desserts
      Yield: 12 Servings
 
      6 tb Converted rice
      1 c  Cold water
    1/2 c  Raisins
    1/4 c  Dark rum
      6 c  Whipping cream
  1 1/2 c  Sugar
     12    Egg yolks
      1 tb Vanilla
           Nutmeg
 
  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 1 1/4 hours. Serve cold or at room temperature.