Rum, Raisin Rice Pudding

• 1 cup Arborio Rice
• 3 cups water
• 1 pinch salt
• 4 cups 1/2 & 1/2
• 1-cup sugar
• 2 cinnamon stick
• 2-tablespoon pure vanilla extra
• 1/4-cup light raisin, and
• 1/4-cup dark raisin soaked in rum
• 1/2-cup rum
• 2 egg yolks
• 2 tablespoons sweet butter

Cook the rice with the water and the salt until all the water as evaporated, be sure to mix constantly, the rice should be tender. Add the 1/2 & 1/2, sugar and cinnamon. Cook for about 30 to 40 minutes until the rice is nice and plump. Add the vanilla and the raisins soaked in the rum. Temper the eggs yolks with some of the hot mixture and add to the rice. Cook for an additional 5 to 7 minutes. Add the butter and remove immediately of the heat. Serve in individual ramekins.