Rice Puddin' with Drunken Fruit Sauce

Originally by Paula Deen ("Carolina Gold Rice Pudding", www.food.com), adapted by Laura Harrington

Ingredients:

(Rice Puddin'):

1 c. Jasmine rice

1/2 tsp. salt

1 14-oz can evaporated milk

2 tablespoons butter

1/2 c. raisins

1 1/2 Tbs. vanilla

Pinch of freshly grated nutmeg

(Drunken Fruit Sauce):

1 c. orange juice

1/2 c. sugar

1 tablespoon cornstarch

2 tsp. fresh lemon juice

1 Tbs. butter

1 tsp. rum

1 c. frozen berries (thawed)

Note: The rice puddin' and sauce are meant to be made in a double boiler, but alas, I do not own one. You can also make this in a normal sauce pan - just keep a close eye on it (especially on the sauce)!

Put the rice in a sauce pan. Add the salt and water as directed on the Jasmine rice bag. Cover and cook until the rice is tender, about 20 minutes. Stir in the evaporated milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.

Remove the pan from the heat and stir in the vanilla and nutmeg.

Sauce: Combine the orange juice, sugar, and cornstarch in a sauce pan. Cook the mixture over simmering water until it thickens. Add the mixed berries. Remove the pot from the heat and stir in the lemon juice, butter, and rum. Serve warm over rice pudding.