Sweet Rice with Damsons

Rinse the rice, place it in a pot, and cover with two times its volume of hot water

Simmer until the rice grains are soft

Drain the rice and return it to the same pot

Pour in the milk, add 1 1/2 cups (scant) of sugar and salt

Simmer over low heat, stirring constantly, until the rice is well cooked

Remove from heat and stir in butter, beaten eggs with cream cheese, and vanilla extract

Mix well

Pour into a greased and sugared mold, smooth with the back of a spoon, and let cool completely

Heat the remaining sugar with water over high heat to obtain a thin syrup

Add the damsons and simmer until they're soft

Let cool, strain, and reserve the syrup

Dissolve the damson jelly with 4 tablespoons of reserved syrup and add rum

Unmold the sweet rice, decorate the edges and center with cooked damsons, and cover with the jelly sauce

Serve chilled