|3 Tbsp||dark rum|
|1 cup||Pastene Italian Arborio Rice|
|4 cups||whole milk|
|2 tsp||vanilla extract|
|dash ground cinnamon|
|whipped cream, for serving|
- In a small bowl, combine the raisins and rum. Set aside to soak.
- Bring water, salt, and butter to a boil in a medium saucepan. Add the arborio rice, return to a boil, and then reduce the heat to the lowest setting. Stir occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
- Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 15 to 20 minutes. Stir continuously during this process
- Transfer pudding to a large bowl, add the raisins and remaining rum and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.