Bavarian-Style Rice Pudding

You can omit the rum, but it is better with it!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3 1⁄2 cups full-fat milk (or use half and half cream)
• 2⁄3 cup sugar
• 1⁄2 cup long grain white rice
• 2  tablespoons butter
• 1⁄4 teaspoon salt
• 1  teaspoon unflavored gelatin
• 2  tablespoons light rum
• 1  teaspoon vanilla
• 1  cup  whipping cream, unwhipped

Directions

1. In a heavy-bottomed saucepan bring the milk to a boil over medium-high heat.
2. Stir in the sugar, rice, butter and salt; reduce heat, cover and simmer stirring occasionally until the mixture has thickened and the rice is tender (about 45 minutes).
3. Meanwhile in a small bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened (about 10 minutes) then stir into hot rice mixture followed by the rum and vanilla.
4. Chill the mixture uncovered until cool but not set (about 1 hour).
5. In a bowl using an electric mixer on high speed, whip the cream to soft peaks form; fold into the rice mixture.
6. Divide the pudding between glass bowls.
7. Chill until set (about 1 hour).