Caramel Rice Pudding

Description
Makes 4 servings.

Ingredients

 * 2 tablespoons seedless raisins
 * 2 1/2 tablespoons rum, divided
 * 1 cup cooked rice
 * 1 tablespoon orange peel slices
 * 1/2 vanilla bean
 * 1/8 teaspoon salt
 * 1 1/2 cups milk
 * 1/4 cup heavy cream
 * 1/3 cup + 2 tablespoons Sugar, divided
 * 2 egg yolks, beaten
 * 2/3 cup apricot preserves, strained

Directions
Combine rice, orange peel, vanilla bean, salt and milk in 2-quart saucepan. Cook, stirring, over medium heat, until thick and creamy, about 20 to 25 minutes. Add cream; cook an additional 2 minutes. Discard vanilla bean and orange peel. Stir 2 tablespoons Sugar, raisins and eggs into rice mixture; set aside.

Heat remaining 1/3 cup Sugar and 1/3 cup water in small saucepan until dissolved; boil, without stirring, until syrup is a deep golden caramel color. Remove from heat and pour into 4 greased individual oven-proof molds.

Pour rice mixture over caramel. Place molds in pan half-filled with hot water; cover with foil and bake at 350 degrees 1 to 1-1/4 hours, or until custard sets. Combine preserves and 1/4 cup water in small pan; heat gently. Stir in remaining 1/2 tablespoon rum. To serve, unmold pudding on plate; spoon sauce around pudding.