Classic Rice Pudding with Rum Raisins

2 tablespoons rum (optional)
2 tablespoons hot water
1/2 teaspoon vanilla
1/4 cup golden raisins

4 cups milk
1/4 cup cream
2/3 cup calrose pearl rice
1 vanilla bean or vanilla extract
Pinch of salt

1/3 cup sugar
Nutmeg to taste

Heat rum and water in microwave until hot. Add raisins and vanilla to plump.

Stir rice and salt into milk and cream in a medium sauce pan. Heat on high until boiling. Simmer for 25 minutes. Split and scrape vanilla bean and add to rice mixture. Add the vanilla bean and seeds (if using), nutmeg, raisins and soaking liquid along with sugar and simmer for 5-10 minutes until thickened. ( if using vanilla extract add after you remove the pan from heat). Chill or serve warm with a dusting of cinnamon.

Optionally stir in one of the following; zest of an orange (orange segment garnish), almond extract (toasted almond garnish), or cinnamon.