Rice Pudding, South American Style!!

I'm a sucker for rice pudding.  No, I'm not talking about the stuff that comes in plastic tubs at the grocery store.  I'm talking about the kind that takes you back in time, the one that gives you cozy feelings like you used to have when you were a little kid eating grandma's pudding at christmas.    

This is a classic recipe.  It takes a decent about of time to make and it needs some lovin', but trust me when I say it's totally worth it.  

You will need, 
1/2 c rasins
1/2 c pisco or dark rum
1 cup rice
2 1/2 c whole milk
1 c water
2 cinnamon sticks
5 whole cloves
1 teaspoon kosher salt
3/4 c sugar
1 small can condensed milk
1 teaspoon vanilla

The night before, combine the raisins and booze in an airtight container.  Let sit at room temp until the next day.  
To make the pudding, combine the rice, milk, water, cinnamon, salt, and cloves in a heavy sauce pot.  Bring to a boil and let cook over medium heat until the rice is done (15-20 min).  Stir enough to keep the milk from scalding.
Remove the cloves and cinnamon sticks.  Add the sugar and condensed milk.  Cook for another 25 minutes, stirring regularly, until it thickens.  Drain the raisins and add them to the rice.  Let cook another 5 minutes or so.  Remove from heat, add the vanilla, and let cool.  Serve with a sprinkle of cinnamon and enjoy at hot, cold, or room temp!  
Cheers!

*I saved the raisiny rum for french toast the next day!!