Rice Pudding

• 12 cup long grain rice, uncooked
• 34 cup light brown sugar
• 2 12 cups water
• 1 vanilla bean, split
• 1 12 cups 2% low-fat milk
• 12 cup raisins (optional) or 12 cup sultana, soaked in (optional)
• rum, for 30 minutes
• 12 teaspoon cinnamon

1. Combine rice, brown sugar, water and vanilla bean in a medium sauce pan.
2. Bring mixture to a boil, then reduce to a simmer until all the liquid has been absorbed, about 45 minutes.
3. Carefully remove vanilla bean.
4. Scrape out the seeds and stir them into the rice.
5. Stir in cream and, keeping rice over low heat, bring to a simmer.
6. Remove pudding when it begins to bubble, after 20-30 minutes.
7. Stir in raisins.
8. Transfer pudding to a medium bowl or individual serving dishes, sprinkle with cinnamon.
9. Refrigerate until chilled and ready to serve.

long grain rice, light brown sugar, water, vanilla bean, milk, raisins, rum, cinnamon

Taken from www.food.com/recipe/rice-pudding-208081 (may not work)