Cuban Rice Pudding

Yield: 7 Cups

Ingredients

2 Cups Carnaroli Rice, Rinsed
4 Cups Water
1 tsp. Kosher Salt
1 14 oz. Can Coconut Milk
1 14 oz. Can Condensed Milk
¼ Cup Meyer’s Rum
½ Cup Light Brown Sugar
½ Cup Raisins
1 tsp. Vanilla Extract
1 tsp. Cinnamon, Ground
2 tsp. Orange Zest

Directions

1. In a sauce pan, combine the rinsed rice, water and kosher salt.
2. Cook over a medium flame for about 15-18 minutes, or until all of the water is absorbed.
3. Add all of the remaining ingredients. Over a medium flame, stir until the mixture thickens.
   Spread the mixture out on a half sheet tray and refrigerate until cool.