Decadent vanilla and orange-scented rice pudding, studded with rum-soaked raisins, baked atop caramel and served with an apricot-rum sauce.

Caramel Rice Pudding

2 tablespoons seedless raisins
2 1/2 tablespoons rum - divided use
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 plus 2 tablespoons granulated sugar - divided use
2 large egg yolks, beaten
2/3 cup apricot preserves, strained

1. Soak raisins in 2 tablespoons rum.
2. 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.
3. 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.
4. 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.
5. Pour rice mixture over caramel. Place molds in pan half-filled with hot water; cover with foil and bake at 350°F (175°F) for 1 to 1 1/4 hours, or until custard sets.
6. Combine preserves and 1/4 cup water in small pan; heat gently. Stir in remaining 1/2 tablespoon rum.
7. To serve, unmold pudding on plate; spoon sauce around pudding.

Makes 4 servings.

Recipe provided courtesy of the USA Rice Federation.