Carolina Gold Rice Pudding

From Paula Deen. This is one of the best rice pudding recipes I've ever had. It tastes great warm or cold, although I prefer mine warm.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  cup  short-grain white rice (Carolina Gold is recommended)
• 1⁄2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 4  tablespoons butter
• 1⁄2 cup raisins
• 1 1⁄2 tablespoons vanilla
• 1  pinch nutmeg

• For Fruit Sauce

• 1  cup  orange juice
• 1⁄2 cup sugar
• 1  tablespoon cornstarch
• 2  teaspoons fresh lemon juice
• 2  tablespoons butter
• 1⁄4-1⁄2 teaspoon  rum extract
• 1  cup  stewed  fruit (I used mashed up canned fruit cocktail)

Directions

1. Put the rice in the top of a double boiler set over simmering water.
2. Add the salt and 3 cups of boiling water.
3. Cover and cook until the rice is tender, about 30 minutes.
4. Stir in the condensed milk, butter, and raisins.
5. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
6. Remove the pot from the heat and stir in the vanilla and nutmeg.
7. Spoon the pudding into individual custard cups and refrigerate until ready to serve.
8. Invert puddings onto chilled plates and serve with fruit sauce.
9. For the fruit sauce:
10. Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
11. Cook the mixture over simmering water until it thickens.
12. Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
13. Serve warm over rice pudding.