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Rice Pudding

3 cups 2% low-fat milk
1 large stick cinnamon
1 cup uncooked rice
2 cups water
1/2 teaspoon salt
Peel of an orange or lemon
3/4 cup granulated sugar
1/4 cup raisins
2 tablespoons dark rum

1. Heat milk and cinnamon in small saucepan over medium heat until milk infused with flavor of cinnamon, about 15 minutes.
2. Combine rice, water and salt in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Place orange peel on top of rice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove and discard orange peel.
3. Strain milk and stir into cooked rice. Add sugar and simmer 20 minutes or until thickened, stirring often.
4. Add raisins and rum; simmer 10 minutes. Serve hot.
5. To reheat, add a little milk to restore creamy texture.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.