Bavarian-Style Rice Pudding - cooking recipe

Ingredients

3 1/2 cups full-fat milk (or use half and half cream)
2/3 cup sugar
1/2 cup long grain white rice
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon unflavored gelatin
2 tablespoons light rum
1 teaspoon vanilla
1 cup whipping cream, unwhipped

Preparation

In a heavy-bottomed saucepan bring the milk to a boil over medium-high heat.
Stir in the sugar, rice, butter and salt; reduce heat, cover and simmer stirring occasionally until the mixture has thickened and the rice is tender (about 45 minutes).
Meanwhile in a small bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened (about 10 minutes) then stir into hot rice mixture followed by the rum and vanilla.
Chill the mixture uncovered until cool but not set (about 1 hour).
In a bowl using an electric mixer on high speed, whip the cream to soft peaks form; fold into the rice mixture.
Divide the pudding between glass bowls.
Chill until set (about 1 hour).