Cinnamon Rice Pudding

• 6 Tbsp. Raisins
• 1 Tbsp. Dark Rum
• 6 Tbsp. Short-Grain Rice
• 1⁄4 Tsp. Kosher Salt
• 2 1⁄2 Cups Half-and-Half
• 1⁄2 Cup Packed Finely Grated Panela or Light Brown Sugar
• 2 (4") Sticks Cinnamon
• 1 Egg Yolk, Lightly Beaten
• 3⁄4 Tsp. Vanilla Extract
• Ground Cinnamon, for Garnish

1. In a bowl, combine raisins and rum; let soak for 30 minutes.

2. Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.

3. Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.

4. Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.

Serves 8.