Rum Raisin Rice Pudding

Rinse the rice in several changes of water until the water runs clear. Drain well.

In a saucepan, combine the nonfat milk and cinnamon sticks and bring to a boil over medium-high heat. Add the rice and return to a boil. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the centers of the grains are just barely soft, 12-15 minutes.

Add the sweetened condensed milk to the rice mixture and then scrape the seeds from the vanilla bean halves into the pan. Add the vanilla pods as well, stir to combine, cover and continue to simmer over low heat until the rice is plump and tender and the sauce is the consistency of heavy cream, 10-15 minutes longer. Remove from the heat and place over a bowl of ice water to stop the cooking. Stir the mixture occasionally as it cools. When cool, discard the vanilla pods and cinnamon sticks, transfer to a bowl, cover and refrigerate until well chilled, about 2 hours.

Meanwhile, in a heavy-bottomed saucepan over low heat, combine the rum and raisins. Simmer until the raisins have plumped and the rum is almost gone, about 5 minutes. Remove from the heat and let cool.

Fold the raisins into the chilled rice pudding. Serve icy cold with a dusting of ground cinnamon on top.