Ingredients

pinch fresh grated nutmeg
1/2 cup raisins
1 1/2 tablespoon vanilla extract
4 tablespoon butter
3 cup boiling water
1/2 teaspoon salt
1   14-ounce can sweetened condensed milk
1 cup Carolina Gold rice (or any short-grain white rice)

Fruit Sauce:
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

Directions

Measure rice, boiling water and salt into top of boiler.  Cook over rapidly boiling water until rice is tender, about 30 to 40 minutes.  Stir in condensed milk, butter, and raisins.  Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes.  Remove from heat and stir in vanilla.  Mold into individual custard cups and refrigerate until ready to serve.  Invert from custard cup onto plate and serve with fruit sauce.

Fruit Sauce:

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.

Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired.

Recipe Courtesy of Paula Deen