Carolina Gold Rice Pudding
1 cup short-grain white rice (recommended Carolina gold rice)
1/2 tsp salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 Tbsp. vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional
Put the rice in the top of a double boiler set over simmering water. Add the salt & 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.
Stir in the condensed milk, butter, & raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat & stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups & refrigerate until ready to serve. Invert puddings onto chilled plates & serve with fruit sauce.
For the fruit sauce:
Remove the pot from the heat &and stir in the lemon juice, butter, & rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired