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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.