1cupof white ricelong grain preferably, cleaned and washed
1/2tsppure vanilla extract
1lime rindabout 2 cm long
1cupdark dried raisins
1cupdark rumpreferably Rhum Barbancourt
Sugar to taste
Early in the day before cooking rice, place raisins in a large bowl and pour rum. Let macerate for about 3 to 4 hours or until they are soft and feel juicy again.
In a large saucepan over medium heat, add water, cinnamon sticks, star anise and salt. Bring to a boil and add cleaned rice. Gently stir and let cook until water begins to evaporate. Add milk, nutmeg, ginger, butter and lime rind and gently stir to incorporate all ingredients. Let rice continue to cook on low heat for about 20 minutes on low heat, gently stirring from time to time to avoid the rice sticking to the bottom of the pot. Drain raisins and add to rice in the last 5 minutes of cooking. Add sugar to taste. Gently stir and remove from heat. Serve hot.
You can also opt to not soak the raisins in rum if you are in a hurry, but the taste will not be the same.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.