1 1/2 cups of raisins
2 tablespoons of rum
1 tablespoon of lime juice
zest of 1 lime
1/4 cup of rice
2 cups of milk
1/4 teaspoon of salt
2 tablespoons of butter or margarine
2 separated eggs
1/3 cup of sugar
a pinch of nutmeg
1 1/2 cups of raisins
2 tablespoons of rum
1 tablespoon of lime juice
zest of 1 lime
1/4 cup of rice
2 cups of milk
1/4 teaspoon of salt
2 tablespoons of butter or margarine
2 separated eggs
1/3 cup of sugar
a pinch of nutmeg
Combine raisins, rum, lime juice, and lime zest in a bowl
Let it sit overnight
Cook the rice with milk, salt, and sugar in a double boiler for about 60 minutes or until cooked
Stir gently with a fork
Remove from heat and add butter
Beat egg yolks slightly and add to hot rice mixture, stirring well
Allow to cool and combine with raisins
Preheat oven to moderate (150°C)
Beat egg whites until stiff peaks form, adding sugar gradually
Fold into rice mixture carefully
Pour into a 1-liter refrigerator mold, sprinkle with nutmeg
Bake in a water bath for 30 minutes
Serve in quarters.
