Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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